Description
Delicate crepes filled with sweet caramelised pears and drizzled with rich Belgian chocolate sauce, perfect for brunch or dessert.
Ingredients
Scale
- 110 g plain flour
- 1 tsp ground cinnamon
- 2 large free-range eggs
- 200 ml whole milk
- 50 g unsalted butter
- 30 g unsalted butter (for cooking)
- 4 conference pears, cored and quartered
- 1 tbsp granulated white sugar
- 1/2 tsp ground cinnamon (for pears)
- 2 tbsp Belgian chocolate sauce
Instructions
- Prepare the batter: In a mixing bowl, whisk together the plain flour, ground cinnamon, and eggs until smooth. Gradually add in the milk, continuously whisking to prevent lumps. Melt 50 g of butter and stir it into the batter. Let it rest for about 30 minutes.
- Cook the pears: While the batter rests, melt 30 g of butter in a skillet over medium heat. Add the quartered pears, granulated sugar, and ground cinnamon. Cook until the pears are tender and caramelised, about 5-7 minutes. Remove from heat.
- Cook the crepes: Heat a non-stick frying pan over medium heat and add a small amount of melted butter. Pour a ladleful of batter into the pan, swirling it to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter.
- Assemble and serve: Place a spoonful of caramelised pears onto each crepe, fold it, and drizzle with Belgian chocolate sauce. Enjoy your beautiful creation!
Notes
Cinnamon Crepes are best served warm. Garnish with icing sugar or whipped cream. Store in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg