Sunday, May 31, 2009

Brunch Crepes with Pear-Pecan Filling

I forgot to take pics this morning because it was so tasty that we ate everything! Ooops ... so y'all will have to live with images of fruits & nuts:)
Crepes are not the healthiest, but I modified my recipe to add a little good stuff like wheat flour & flax ... and then filled them with fresh fruits & nuts for a fresh and flavorful breakfast.

Crepes with Pear-Pecan Filling
Crepe Batter
  • 2 Eggs + 2 Egg Whites
  • 1 Tbsp Ground Flax Powder
  • 1 1/2 c LowFat Milk
  • 1/4 c Wheat Flour
  • 2/4 c White Flour
  • 1/2 tsp Almond or Vanilla extract
  • 1/2 tsp Splenda
  • pinch of salt
  • butter for greasing the pan (i have a trick to use very little)

Fruit Filling
  • 1 Pear, Ripe but crisp, I think I used a d'Anjou
  • 20-25 Pecans, I used delicious Rhew Orchards Pecans
  • 1 heaping teaspoon Brown Sugar
Make the batter first because you want to let it 'rest' for about 15 minutes before using it. Beat the eggs, then add the remaining liquid ingredients and mix. Sift in the flax and flours whisking so that you avoid lumps. Stop stirring once combined, you don't want to overmix. Let the batter rest and ideally transfer from your bowl into a container that has a spout which will make it easy to pour.

For the filling, simply dice 1/2 of the pear rougly and slice the other half into thin slices. Save the slices for assembly. Put the diced pear, all the pecans and the brown sugar into a cuisinart or blender. Blend until chunky, but not liquid.

Heat a medium sized non-stick pan on medium, maybe 4 or 5 out of 10. Take your stick of butter and just lightly pass it over the surface - the heat will get a tiny bit of butter on the pan, just enough so that the crepe browns and adds flavor but does not stick. My trick to do this well is then to put the stick of butter in the freezer between each use - that way it is easy to handle and yet deposits just a teensy bit of butter.

Pour about 2 Tbsps of batter onto the surface and tilt the pan until you've coated a surface about 6-8 inches in diameter. Cover the pan and let it cook for 2 minutes or so. It should be ready to flip either with a spatula or chef style (which I learned to do today:). Once flipped leave the lid off and cook another 30-60 seconds. Your crepe should be done ...

Slide the crepe onto a plate, put two pear slices in the center, lengthwise and cover with the chopped filling. Roll up and serve .. you may want to garnish with another slice of fruit and a whole pecan or if you are feeling saucy ... a bit of melted brown sugar with butter (I didn't do this and don't think you need it ... but would be decadent!).

Enjoy your fruit & nut filled, semi-healthy crepes!!! Fill the same crepes with a fruit filling of your choice ... or skip the splenda & extract to make savory crepes sometime. They are much easier than you think:)


Connie said...

This looks absolutely divine! I can't wait to try this out this weekend. Yum!

Kir said...

Yay ... let me know how they taste!!!