Brown Butter Pear Crepes Recipe

2020-10-16

Brown Butter Pear Crepes

Looking for a delicious new crepe filling? When the temperature drops, this is a perfect dish for a weekend morning! The sweet maple butter glaze offsets the brown sugared pears perfectly…you can even enjoy them as an elegant dessert.

Ingredients:

Crepes

  • 3 tbsp. unsalted butter
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/4 cup water
  • 1 cup flour
  • 2 tbsp. sugar
  • 1/8 tsp. salt
  • 1 tbsp. Frangelico
  • 1 tsp. vanilla extract
  • Butter, for coating the pan

Filling

  • 1 1/2 Tbsp unsalted butter
  • 6 cups diced Pittman & Davis Pears
  • 1/3 cup light brown sugar
  • 1/4 tsp cinnamon
  • A generous pinch of nutmeg

Maple Butter Glaze

  • 2 tbsp. unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tbsp. light brown sugar
  • 1/8 tsp. salt

Instructions:

  1. For the crepes: cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown (about 6 minutes). Pour browned butter into a blender and let cool to room temperature. Add eggs, buttermilk, water, flour, sugar, salt, Frangelico, and vanilla; puree until smooth. Let batter rest in the refrigerator for 1 hour.
  2. Heat a small (8 or 9-inch) nonstick pan over medium heat; lightly coat with butter. Add a scant 1/4 cup batter and swirl to completely cover bottom of pan. Cook until the top of the crepe looks dry and the edges start to lightly brown (about 1-2 minutes); loosen edges with a rubber spatula, then with your fingertips, and quickly flip. Cook for another 30 seconds, then slide crepe out of pan to cool on a wire rack. Repeat with remaining batter (coat pan with butter as needed).
  3. For the filling: melt butter in a large skillet over medium heat; add pears, brown sugar, cinnamon, and nutmeg. Sauté until pears are tender and golden. Use a slotted spoon to remove pears from skillet to a bowl, reserving juices in skillet. For the glaze, add butter, maple syrup, brown sugar, and salt to skillet. Bring mixture to a boil over medium-high heat, stirring constantly; let boil for 2 minutes. Remove from heat and let glaze cool slightly.
  4. To serve, fill crepes with pears and drizzle with maple butter glaze; dust with powdered sugar. Unfilled crepes can be stacked and stored in a plastic bag in the refrigerator up to 3 days. Store extra glaze in the refrigerator up to a week; warm briefly before serving.
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