Caramel Pear Crepes Recipe

Name: Caramel Pear Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; 2 tbsp sugar; 1 cup milk; 2 None eggs; 2 tsp vegetable oil; None None Ice cream, to serve; None None FOR THE CARAMEL PEARS; 3 tbsp butter; 3 None pears, peeled, cored and thickly sliced; 3/4 cup packed brown sugar; 1/2 cup heavy cream

Servings: persons

1/2 cup flour
2 tbsp sugar
1 cup milk
2 None eggs
2 tsp vegetable oil
None None Ice cream, to serve
None None FOR THE CARAMEL PEARS
3 tbsp butter
3 None pears, peeled, cored and thickly sliced
3/4 cup packed brown sugar
1/2 cup heavy cream

1
Sift flour into a large bowl. Stir in sugar. Whisk milk, eggs and oil in a medium bowl. Gradually whisk egg mixture into flour until smooth. Let stand for 30 mins.
2
For the caramel pears, melt butter in a skillet on medium heat. Add pears, stirring for 4-5 mins, until just tender. Add sugar and cream. Cook, stirring, until sugar dissolves. Bring to a boil. Simmer for 3 mins.
3
Heat a lightly oiled 7-inch crepe pan or nonstick skillet on high heat. Pour in 1/4 cup crepe batter, tilting the pan so it covers the bottom. Cook for 1-2 mins.
4
Turn crepe and cook for 1 min. Remove from pan and cover to keep warm. Repeat with remaining batter.
5
Fold crepes into quarters. Serve topped with caramel pears and ice cream.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup flour, 2 tbsp sugar, 1 cup milk, 2 None eggs, and more.

Yes, Caramel Pear Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramel Pear Crepes

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