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Recipe

Caramel pear crepes

These delicate French-style pancakes can be served with either sweet or savoury toppings. With fresh, ripe Australian pears enjoying a long season, their availability makes them a wonderful accompaniment to any dessert.

Oct 29, 2014 1:00pm
  • 20 mins preparation
  • 45 mins cooking
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Ingredients

Caramel pear crepes
  • 1/2 cup plain flour
  • 2 tablespoon caster sugar
  • 1 cup milk
  • 2 eggs
  • 2 teaspoon vegetable oil
  • ice-cream, to serve
Caramel pears
  • 40 gram butter
  • 3 pears, peeled, cored, thickly sliced
  • 1 cup brown sugar
  • 1/2 cup cream

Method

Caramel pear crepes
  • 1
    Sift flour into a large jug. Stir in sugar. In another jug, whisk together milk, eggs and oil. Gradually whisk egg mixture into flour, whisking until smooth. Let stand for 30 minutes.
  • 2
    CARAMEL PEARS: Melt butter in a large frying pan on medium. Add pears, stirring for 4-5 minutes, until just tender. Add sugar and cream. Cook, stirring, until sugar dissolves. Bring to boil. Simmer for 3 minutes.
  • 3
    Heat a lightly oiled 19cm crepe or frying pan on high. Pour in 1/4 cup of crepe batter, tilting the pan so it covers the base. Cook for 1-2 minutes.
  • 4
    Flip crepe and cook the other side for 1 minute. Remove from pan and cover to keep warm. Repeat with remaining batter.
  • 5
    Fold crepes into quarters and serve topped with caramel pears and ice-cream.

Notes

makes 12 crepes

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