Recipe

拼写法式薄饼with poached pear and blueberries

Treat yourself this morning with gorgeous French-style spelt crêpes with poached pear and blueberries.

Jun 30, 1975 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

拼写法式薄饼
  • 2 free-range eggs
  • 1 cup (250ml) milk
  • 1/3 cup (50g) plain spelt flour
  • 1/3 cup (50g) wholemeal plain spelt flour
  • 360 gram ricotta
  • 2 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • 2 teaspoon coconut oil
Poached pear and blueberries
  • 1/2 cup (125ml) red wine
  • 1/2 cup (125ml) freshly squeezed orange juice
  • 1 cinnamon stick
  • 2 tablespoon pure maple syrup
  • 2 corella pears (300g), unpeeled
  • 125 gram blueberries

Method

拼写法式薄饼with poached pear and blueberries
  • 1
    Make poached pear and blueberries. Bring wine, juice, cinnamon and syrup to the boil in a medium saucepan over medium heat. Meanwhile, quarter and core pears; cut into thin wedges. Add pear to wine mixture; simmer, uncovered, 10 minutes or until tender. Add blueberries; remove from heat.
  • 2
    Meanwhile, process eggs, milk and flours until smooth. Transfer to a jug; stand for 20 minutes.
  • 3
    Combine ricotta, maple syrup and cinnamon in a small bowl until smooth.
  • 4
    Whisk a heated 20cm (8-inch) crêpe pan with a little of the coconut oil. Pour scant ¼ cups of batter into pan, swirling to coat the base; cook 30 seconds or until browned underneath. Turn crêpe; cook further 10 seconds or until browned lightly underneath. Transfer to a plate; cover to keep warm. Repeat with remaining oil and batter to make 8 crêpes in total.
  • 5
    Spread 2 tablespoons of the ricotta mixture on one quarter of each crêpe; fold crêpe into quarters over the filling.
  • 6
    Serve crêpes with poached fruit and poaching liquid.

Notes

The cooking time of the pear will depend on the ripeness. Buy ricotta fresh from the deli; it should be moist.

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