These delicate French crepes are filled with caramelized pears and toasted walnuts, creating an elegant breakfast or brunch dish that combines the sophistication of classic crepe-making with the comforting flavors of autumn.
Recipe Details
Ingredients
- 125g all-purpose flour
- 360ml whole milk
- 3 large large eggs
- 30g unsalted butter, melted
- 25g granulated sugar
- 1.25ml fine sea salt
- 5ml pure vanilla extract
- 30g butter for cooking crepes
- 4 medium ripe pears, peeled and sliced
- 30g unsalted butter
- 75g packed brown sugar
- 5ml ground cinnamon
- 1.25ml ground nutmeg
- 15ml fresh lemon juice
- 85g walnuts, roughly chopped
- 60ml heavy cream
- 60g powdered sugar
- 120ml pure maple syrup, warmed
- 240ml heavy cream for whipping
- 30ml powdered sugar for dusting
Instructions
-
For the crepe batter, whisk together 125g all-purpose flour and 1.25ml fine sea salt in a large bowl. In another bowl, combine 360ml whole milk, 3 large large eggs, 30g unsalted butter, 25g granulated sugar, and 5ml pure vanilla extract.
-
Gradually whisk the wet ingredients into the flour mixture until smooth. Strain through a fine-mesh sieve to remove any lumps. Let batter rest for 30 minutes at room temperature.
-
Meanwhile, toast 85g walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
-
For the filling, melt 30g unsalted butter in a large skillet over medium heat. Add 4 medium ripe pears, 75g packed brown sugar, 5ml ground cinnamon, and 1.25ml ground nutmeg. Cook for 8-10 minutes, stirring gently, until pears are tender and caramelized.
-
Stir in 15ml fresh lemon juice, toasted 85g walnuts, and 60ml heavy cream. Cook for 2 minutes more until sauce thickens slightly. Keep warm.
-
Heat a 20cm (8-inch) non-stick skillet or crepe pan over medium heat. Brush lightly with 30g butter for cooking crepes.
-
Pour about 60ml (1/4 cup) batter into the center of the pan, immediately tilting and rotating to spread batter evenly across the bottom.
-
Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook 30 seconds more. Transfer to a plate and cover with a clean kitchen towel.
-
Repeat with remaining batter, stacking crepes with parchment between layers.
-
Whip 240ml heavy cream for whipping with 60g powdered sugar until soft peaks form.
-
To serve, place about 60ml (1/4 cup) of pear filling in the center of each crepe. Fold in quarters or roll up. Dust with 30ml powdered sugar for dusting, drizzle with warm 120ml pure maple syrup, and serve with whipped cream.
Tips
Batter Resting: Letting the batter rest allows the flour to fully hydrate and creates more tender crepes. Cover the bowl to prevent a skin from forming.
Pan Temperature: The pan should be hot enough that a drop of batter sizzles immediately but not so hot that it burns. Medium heat is usually perfect.
First Crepe: Don't worry if your first crepe isn't perfect - it often takes one to get the pan temperature and technique right.
Crepe Thickness: Aim for very thin crepes by using just enough batter to coat the pan bottom. Swirl quickly before the batter sets.
Pear Ripeness: Choose pears that are ripe but still firm - they should give slightly when pressed but not be mushy.
Make-Ahead: Crepes can be made up to 2 days ahead and stored refrigerated with parchment between layers. Reheat gently before filling.
Filling Variations: Try apples instead of pears, or add a touch of brandy or rum to the filling for extra sophistication.
Serving Style: These can be served as individual portions or family-style with the filling and crepes presented separately for guests to assemble their own.