Crepes with Pear Caramel
Today has not been the best day. Few things could boost my spirits after a day full of frustration and irritation, but this dish has (thankfully) managed to. What I needed was a quick, calming sweet treat, and this is just that. Crepes are easy and fast to make, and the pear caramel uses ingredients you already have in your fridge. What’s really great is that this little treat really isn’t that big of an indulgence, so the end of my night isn’t going to end with a sugar high. The pear caramel is more pear than caramel, but the sauce has an undeniable caramel flavor that ties the soft crepe and tender pear together.
What may shock you about the recipe is my use of milk instead of cream. While cream and butter are traditionally used to make a thick, rich caramel, using milk allowed me to create a thinner caramel with the same bold flavor you’re used to. There is still a touch of butter included for a boost of flavor, but overall, this is a delicate and largely healthy dessert. In fact, since each serving contains 1 whole pear, I would even say this would be great for breakfast, too. Surely this has less sugar in it per serving than the maple syrup you pour on your pancakes, or the brown sugar you add to your oatmeal, so why not start your morning right with with these crepes, loaded with fiber, protein, vitamins, and minerals? Day or night, these pear caramel stuffed crepes are delicious, and soothing too, if you need that kind of food tonight. I know I did. Enjoy : )
Crepes with Pear Caramel
Makes 4 Servings
For Crepes:
1 egg
1 cup milk
1/2 tsp vanilla
1/2 cup flour
1/8 tsp salt
1/2 tsp cinnamon
2 tbsp sugar
For Pears:
4 ripe pears, bartlett, anjou, or bosc (my preference)
1/4 cup sugar
1 1/2 cups water
2 tbsp butter
1 cup milk
oil or cooking spray, for cooking
Method
1. Mix flour, sugar, salt and cinnamon in a small bowl. Beat egg, add in milk and vanilla, and mix the wet into the dry. Mix until there are no clumps of flour. This can be done in the blender to ensure a smooth batter.
2. Heat a small pan over medium high heat, spray or grease with a small amount of oil and pour about 1/4 cup batter into the pan. Since pan sizes vary, I recommend adding just enough batter to fully coat the bottom of your pan, no more. Cook 30 seconds to 1 minute on the first side (until lightly golden brown), carefully flip, and let the second side cook for another 10-20 seconds. Place finished crepe on a plate and continue making crepes in the same fashion with the rest of the batter.
3. Slice pears 1/4 inch thick, but no less since you don’t want them to fall apart while cooking. Heat a large saute pan over medium high heat, add a little oil, and add the pears. Once the pears are warm, add the sugar, let melt and turn light brown, then add the water. Cook until the caramel begins to bubble more slowly and looks slightly thicker. Add the butter and milk, and stir well to incorporate them fully. Cook until caramel turn a deeper golden, bubbles even more slowly, and looks a little thicker. Turn off heat and let sit in the warm pan while you set up two crepes, flat on each plate.
4. Place 1/2 cup (approximately) inside each crepe, roll up, seam side down, and repeat until crepes are all full. For each duo of crepes, spoon over a little extra caramel sauce left in the pan. Enjoy!
-M 
