Roasted pear crêpes with almonds
Try this classic filling of roasted pear and almonds for delicious crêpes.
1. Beat the eggs, pour the flour into a bowl and form a hole in the middle. Place the eggs and 1 pinch of salt and sugar into the hole. Mix with a whisk and incorporate the milk, oil and rum progressively. Cover and leave to rest at room temperature for 2 hours.
2. Just before using the batter, add 1 or 2 tablespoons of liquid water if you don’t like a thick consistency. Heat the non-stick crêpes pan over moderate heat, grease it with butter. Quickly pour a ladle of batter and spread evenly on the surface. Cook until the crêpes comes off the edge, then flip with a wooden spatula. Cook for 1 minute on each side.
3. Keep the crêpes warm on a dish placed on a bain-marie. Cover with aluminium foil.
4. Wash the pears, cut into quarters and remove the core and seeds. Soften the rest of the butter in a big pan, place the pieces of pears into the pan and cook on both sides. Sprinkle gently with sugar at the end of the cooking.
5. Fold one crêpe on each plate and place the hot pears on top. Cover with chocolate sauce and add the almonds. Serve.
Photo credit : Sucré Salé
