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A scene with plates of caramelized pear crepes, forks, and some flowers in a small vase

Caramelized Pear Crepes

by 12 Kitchens
Start your morning off with a sweet, low calorie caramelized pear crepes breakfast recipe to pair with your cup of coffee or tea! This pear crepes recipe offers those ultra thin, fancy, French pancakes filled with caramelized pears spiced with baking spices. Serve with fresh whipped cream and you've got yourself a lovely breakfast that is great to make during the holiday season.
**Note that the crepe batter needs to be made the night before.
5 from 3 votes
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Category Breakfast
Difficulty Medium
Servings 10 Crepes
Calories 178 kcal

Equipment

  • Crepe pans
  • Stick blender Optional

Ingredients
  

Crepe Batter

  • 226 g Whole milk
  • 2 ea Egg yolks
  • 2 ea Whole eggs
  • ½ tsp Kosher salt
  • ½ tsp Vanilla extract
  • ½ stick Butter, unsalted melted
  • 100 g All purpose flour

Caramelized Pear Filling

  • 6 ea Bartlett pears Or any pear you prefer. Peeled, cut in half, cored, and sliced in ¼-inch slices
  • 8 Tbs Light brown sugar
  • 1 tsp Cinnamon, ground
  • ½ tsp Cardamom, ground
  • ½ tsp Cloves, ground
  • ½ stick Butter, unsalted
  • 2 Tbs Vanilla extract
  • 1 ea Lemon juice

Instructions
 

To prepare the crepe batter

  • Whisk or stick blend together the milk, egg yolks, eggs, salt, and vanilla until combined.
  • While whisking or stick blending slowly pour in the melted butter and mix until combined.
  • While whisking or stick blending, slowly sprinkle in the flour and mix until combined ensuring no lumps.
  • Pass through a strainer and allow to sit overnight. Strain again before cooking and do not use a whisk to mix.

To prepare the caramelized pear filling

  • You will need to do this in 2 batches with your largest pan.
  • Prepare your pears if you have not already done so: peeled, cut in half, cored, and sliced into ¼-inch slices.
  • Combine the sugar and spices and set aside. Keep in mind you will be using this for two batches.
  • With your largest pan, set the heat to medium and add in half the butter. Once the butter has melted, add in as many pears that can fit. Allow to cook until the bottoms start to turn burn before flipping over and browning the other side.
  • Add half the sugar spice mixture reserving the other half for the second batch. Mix around until the sugar melts and coats the pears. Cook for additional time until the pears soften but still have a slight bite.
  • Add half the vanilla and lemon juice (again reserving the other half for the second batch) and swirl around until it's evenly mixed in.
  • Remove everything from the pan and into a container and repeat for batch 2. Set aside pears until needed.

To prepare the crepes and fill

  • Place your crepe pans on your stove and turn the heat to medium. Spray with pan spray.
  • Once the pan is hot, start pouring the batter on the pan and start rotating to evenly coat the pan in a thin layer of batter. Allow to cook until the edges release from the pan and turn brown.
  • Carefully flip over and cook for an additional 1-2 minutes and transfer to a plate.
  • Once all the crepes are cooked, fill one at a time. Spoon a few slices of the crepes onto one quarter of the crepe. Fold in half then in half again to create a triangle.
  • Serve warm topped with powered sugar or cinnamon and whipped cream.

Nutrition

Serving: 1CrepeCalories: 178kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 201mgPotassium: 68mgFiber: 0.5gSugar: 11gVitamin A: 324IUVitamin C: 0.1mgCalcium: 44mgIron: 1mg
Keyword Coffee pairing, egg yolk heavy dessert, french desserts, Fruity dessert, Holiday baking, No mixer dessert, Nut free recipes, Winter baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!