Crepes With Brown Sugar Pears And Fudge Sauce
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
62
Spice
41
Sweetness
54
Sourness
43
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Place 1 crepe on prepared baking sheet
2
Combine milk, flour, eggs, sugar and salt in blender
3
Blend until smooth, occasionally scraping down sides of blender, about 2 minutes
4
Add 1 tablespoon melted butter and blend 30 seconds
5
Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours
6
Reblend batter 15 seconds
7
Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat
8
Brush with melted butter
9
Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly
10
Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds
11
Turn crepe over; cook until brown spots appear on bottom, about 30 seconds
12
Transfer to plate
13
Top with plastic wrap
14
Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap
15
(Can be made 1 day ahead
16
Cover with plastic; chill
17
) Preheat broiler
18
Brush baking sheet with melted butter
19
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
20
Fold crepe in half over pear slices
21
Place 3 more pear slices on crepe above first 3 slices
22
Fold crepe in half over pears, forming triangular shape
23
Repeat with 5 crepes and pear slices
24
Brush crepes with some of cooking liquid from pears
25
Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes
26
Transfer to plates
27
Arrange any remaining pear slices atop crepes
28
Spoon pear cooking liquid over
29
Place scoop of ice cream alongside
30
Drizzle with warm Fudge Sauce
31
Serve, passing remaining sauce separately
32
Combine milk, flour, eggs, sugar and salt in blender
33
Blend until smooth, occasionally scraping down sides of blender, about 2 minutes
34
Add 1 tablespoon melted butter and blend 30 seconds
35
Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours
36
Reblend batter 15 seconds
37
Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat
38
Brush with melted butter
39
Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly
40
Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds
41
Turn crepe over; cook until brown spots appear on bottom, about 30 seconds
42
Transfer to plate
43
Top with plastic wrap
44
Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap
45
(Can be made 1 day ahead
46
Cover with plastic; chill
47
) Preheat broiler
48
Brush baking sheet with melted butter
49
Place 1 crepe on prepared baking sheet
50
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
51
Fold crepe in half over pear slices
52
Place 3 more pear slices on crepe above first 3 slices
53
Fold crepe in half over pears, forming triangular shape
54
Repeat with 5 crepes and pear slices
55
Brush crepes with some of cooking liquid from pears
56
Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes
57
Transfer to plates
58
Arrange any remaining pear slices atop crepes
59
Spoon pear cooking liquid over
60
Place scoop of ice cream alongside
61
Drizzle with warm Fudge Sauce
62
Serve, passing remaining sauce separately