Jacques Torres's Crepes With Caramelized Pears
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 large
Egg1 cup
Granulated Sugar1 cup
All-Purpose Flour2 cup
Whole Milk1 cup
Heavy Cream1 tbsp
Unsalted Butter3
PearsDirections:
1
Cook until it browns around the edges, about 30 seconds
2
Place the eggs and sugar in the bowl of an electric mixer
3
Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute
4
Using a paring knife, slice the vanilla bean in half
5
Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated
6
Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous
7
If the batter is lumpy, strain it through a fine-mesh sieve
8
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
9
Once it is hot, wipe away any excess butter with a paper towel
10
Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly
11
The batter should barely cover the bottom of the pan
12
Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds
13
Adjust the level of heat as needed
14
The crepe should be thin, light, and unevenly browned
15
Slide the crepe onto a plate and continue to make crepes until all of the batter is used
16
If the crepes begin to stick to the bottom of the pan, butter the pan again
17
Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped
18
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
19
To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into 3 strips lengthwise
20
If your vanilla bean halves are not wide enough to cut into 3 strips, just cut them in half lengthwise
21
These pieces will be used to tie the crepe bundles together
22
It is easiest to tie the bundles together if you have long, thin vanilla strips
23
Place 1 crepe on a clean work surface
24
Fill the center of the crepe with about 2 tablespoons of the caramelized pears
25
Fold the crepe in half so that it looks like a fan
26
Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip
27
Make 11 more crepe bundles
28
If you don't have enough vanilla bean strips you can just fold the crepes closed
29
Stand the crepe bundles upright in the center of the plates and serve
30
Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise
31
Heat a large heavy-bottomed frying pan over medium-high heat
32
When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time
33
As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning
34
Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar
35
Cook until all of the sugar is a light golden grown
36
Add butter and cook until melted
37
Add pears and spread evenly in the pan
38
Pour in rum
39
Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy
40
They should hold their shape but the tip of a paring knife should easily pierce them
41
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
42
Pour the caramelized pears onto a plate