PEAR A LA CREPES

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Pear a La Crepes image

A light dessert which I made up using a simple crepe recipe as a base. Its VERY quick, my instructions are just detailed so you know what you are doing. So delicious!!!!

Provided by jooce holl

Categories     Breakfast

Time 17m

Yield 5-10 crepes

Number Of Ingredients 11

3/4 cup flour
3/4 cup milk
2 eggs
1 -1 1/2 tablespoon white sugar
1 -1 1/2 tablespoon melted butter or 1 -1 1/2 tablespoon margarine
1 -2 ripe pear, sliced thinnly
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon honey (liquid)
1 dash brown sugar
sliced almonds (optional)
vanilla yogurt (optional)

Steps:

  • CREPE DIRECTIONS.
  • First start with the CREPE ingredients.
  • Whisk eggs in a small bowl until well mixed.
  • Add sugar and milk to eggs.
  • Gradually add flour to mix until evenly combined.
  • Melt butter in microwave and then pour gradually into crepe mixture.
  • Make sure your pan is heated quite low on the stove top with the smallest bit of butter (1 tsp) or none (depending if its a non stick pan).
  • Pour about 1/4 cup of your CREPE mix on the heated pan and swirl around the base until it covers the bottom as much as possible (should be thin layer).
  • Once the top is not sticky or wet any more, remove with a spatula and onto a plate (do not need to flip over).
  • PEAR FILLING.
  • On a (low heated) pan put the butter on so it melts.
  • Put in honey and sprinkle a bit of brown sugar and mix around with the butter.
  • Place pears in pan and let it take in the flavours they just need to be heated, softened and glazed slighty (about 5 mins).
  • Make sure to stir around every once in awhile.
  • Sprinkle in almonds if you want too!
  • Now the pears are ready for the crepes (you want this to be warm when you eat it!) Put a few slices in a crepe and roll it up.
  • All you need now is some vanilla yogurt to drizzle on top!
  • MMMMMMMMMMMMMMM!

Nutrition Facts : Calories 203.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 101.9, Sodium 79.5, Carbohydrate 27.3, Fiber 1.5, Sugar 9.5, Protein 5.8

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