Thin pancakes aren’t reserved for Shrove Tuesdays – although they are traditionally eaten for Mardi Gras, they’re equally welcome on weekend mornings, or make a great dessert after a special dinner. If you’re having friends over and want to get a head start on dessert (or brunch), make them ahead and refrigerate (or freeze) between sheets of waxed paper; then prepare the filling when you’re ready to serve them, then assemble and serve warm. Caramelized pears or apples make a delicious winter filling – omit the chocolate if they’re destined for breakfast or brunch; add whipped cream or good quality vanilla ice cream if you want to go all out on dessert.
Crêpes with Brown Sugar Pears and Chocolate
recipe courtesy of BC Tree Fruits.
1 cup (250 mL) all purpose flour
1/4 tsp. (1 mL) salt
1 1/4 cups (300 mL) milk
2 tbsp. (30 mL) unsalted butter, melted
Store bought chocolate sauce or syrup
2 firm BC Tree Fruits pears, such as Anjou
2 tbsp. (30 mL) unsalted butter
2 tbsp. (30 mL) light brown sugar
Dash pear liqueur or brandy, optional
Crêpes preparation: Stir flour and salt together in a bowl. In a separate bowl, whisk eggs, milk and butter together. Whisk into flour until smooth and no lumps remain. Cover and refrigerate for up to an hour. Strain into another bowl. Heat an 8 inch (20 cm) non-stick pan or crêpe pan over medium heat. Lightly spray with cooking oil. Pour a little less than 1/4 cup (50 mL) batter into the centre of the pan and tip pan to create about a 6″ crêpe. Cook for about 1 minute or until bottom is pale golden. Flip crêpe in pan and cook for a few more seconds. Transfer to plate. If batter bubbles then pan is too hot. Repeat with remaining batter. Stack crêpes between sheets of waxed paper or parchment.
Filling preparation: Thinly slice unpeeled pears. Heat butter in a frying pan over medium heat. Add sliced pears and sprinkle with brown sugar. Sauté over medium heat just until pears are almost soft and glazed, and sugar is melted, about 5 minutes. Add a splash of liqueur or brandy, if you wish. Remove from the heat.
To serve, spoon a little of the pear mixture down the centre of each crêpe. Fold in sides and serve with a drizzle of chocolate sauce over top. Serves 6.
Photo credit: BC Tree Fruits