During our recent trip to France we found ourselves falling in love with crêpes. We were inspired because the crêpe is such an open palette to create something new every time. This particular combination of sweet & savory is absolutely scrumptious.
Brie and Butter Pear Sautéed Crêpes
- 5 tbsp. unsalted butter
- 1 cup whole milk
- 1 cup all purpose flour
- 2 eggs
- 1/2 tsp. salt
- 2 firm, but ripe pears
- 1/2lb brie cheese, sliced thin
- Powered sugar, for garnish
- In a bowl, whisk together milk, flour, 1/3 cup water, eggs, and salt until smooth. Melt 2 tablespoons of butter and stir into mixture and chill.
- Melt 3 tablespoons of butter in a skillet over medium heat until bubbly and golden brown, about two minutes. Spread a single layer of pears evenly in the pan. Cook until golden brown on each side, (bout 3-5 minutes; time may vary depending on your stove top. The pears should be caramelized while still holding their shape. Remove pan from heat.
- Heat a second pan over medium-high heat and swirl with butter (you should only need to do this once). Spoon approximately 1/4 cup crêpe mixture into the hot pan and quickly tilt to spread evenly. Cook until the bottom is lightly browned and the edges begin to curl, 1-2 minutes. Flip crêpe if necessary and remove from pan. Keep covered and warm. Repeat process until all the batter has been used.
- Preheat oven to 375ºF. Place one crêpe on a lightly greased baking sheet. Fill crêpe with slices of pear and brie. Fold, and place in oven; heat until brie has melted. Remove from oven and dust with powered sugar or honey.