Crepes With Pear Filling Recipes

JACQUES TORRES'S CREPES WITH CARAMELIZED PEARS

Steps:

• Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve. Grease an 8-inch nonstick crerpe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
• Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.
• To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into 3 strips lengthwise. If your vanilla bean halves are not wide enough to cut into 3 strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips. Place 1 crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make 11 more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve.
• Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooling until the pears are done. Pour the caramelized pears onto a plate.

CREPES WITH PEAR FILLING

Steps:

• Mix the egg, the milk, the flour and stevia powder to a smooth batter and let it rest for about 10 minutes.
• Meanwhile, rinse pears, peel and cut into bite-sized pieces. Drizzle with the lemon juice. Slit the vanilla bean lengthwise and scrape out the marrow. Put the pears, the marrow, the pod and the wine in a pot. Put in 1-2 drops stevia and simmer for 5-10 minutes, until pears are tender. remove the vanilla pod, taste and sweeten as needed with stevia. Stir in the quark and the cinnamon. Beat the cream until stiff and fold in. Taste again and sweeten with stevia as needed.
• For the crepes, heat a little bit of oil in a crepe pan (or nonstick pan). Ladle in with a small amount of batter so that the batter is distributed thinly throughout the pan and cook until golden brown, about 2 minutes. Turn over and cook the other side 1-2 minutes. In this way, cook the whole batter to 8 crepes.
• Spread the crepes with quark cream and pear filling, roll up and serve.

CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE

Steps:

• Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
• Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
• Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
• Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.

CREPES WITH ROSEMARY SEARED PEARS AND SPREADABLE SWISS CHEESE

Steps:

• Crepes: In a blender, add all of the ingredients and blend for 20 seconds. Refrigerate the crepe mixture for about 1 hour, but you can store the batter, refrigerated, for about 2 days.
• Coat a small nonstick pan with butter. Pour a small amount (but enough to thinly cover pan) of batter into the center of the pan and swirl to spread it evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Repeat with remaining batter.
• Filling: Put a medium pan on the stove over medium-high heat. Melt butter with the sprig of rosemary. Allow the butter to infuse with the rosemary by letting it cook for about 2 minutes, removing from heat periodically to prevent browning. After the rosemary is fragrant, remove the sprig form the pan, and set aside. Put the pear, chopped rosemary, and brown sugar in the pan and saute for about 3 minutes. Remove the pan from the heat and set aside.
• Spread the Swiss cheese generously on half of a crepe. Then pour some of the pear filling over the cheese. Fold the crepe in half, like a sandwich. Then fold again in quarters, to make a triangular shape. Repeat with remaining crepes and filling. Arrange the crepes on a platter, and garnish with the whole rosemary sprig. Serve hot.

PEAR A LA CREPES

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!