Description

These winter crepes are filled with warm, cinnamon-sautéed pears and topped with homemade caramel sauce and a hint of orange zest, making for a cozy and delicious treat.

Ingredients

Units Scale

1 cup (110 g) all-purpose flour
1 cup (237 ml) milk
1/2 cup (118 ml) lukewarm water
4 large eggs
1/4 cup (57 g) butter, melted
1/2 tsp (2.5 ml) salt
2 large not-quite-ripe pears, thinly sliced
2 tbsp butter
1/2 tsp ground cinnamon
Homemade caramel sauce
Orange zest, for garnish

Instructions

In a blender or mixing bowl, combine the flour, milk, water, eggs, melted butter, and salt. Blend or whisk until the batter is very smooth. Cover the batter with plastic wrap and let it rest for at least 30 minutes.
Heat a shallow skillet over medium heat. Lightly grease the pan with butter. Pour about 1/4 cup of batter into the pan, swirling it to spread evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another 30 seconds. Repeat with the remaining batter.
In another pan, melt 2 tablespoons of butter over medium heat. Add the sliced pears and sprinkle with cinnamon. Sauté for about 5-7 minutes until the pears are tender.
To assemble, fill each crepe with sautéed pears, drizzle with caramel sauce, and sprinkle with orange zest. Serve warm.

Notes

If you don’t have a crepe pan, a shallow skillet works well. For a twist, try adding a splash of vanilla extract to the batter. Store leftover crepes in the refrigerator for up to two days, reheating them in a skillet before serving. Experiment with different fillings and toppings to suit your taste.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: French

Nutrition

Serving Size: 1 crepe
Calories: 220
Sugar: 10
Sodium: 210
Fat: 10
Carbohydrates: 28
Fiber: 2
Protein: 6
Cholesterol: 95