February 21, 2015 lyukum

Serving Fancy French Crepes

French Crepes: Dessert, Pear

Surprisingly, I serve stuffed French crepes for fancy dinners more and more often. Simple, but cooked with great care, variable stuffings (potato, chicken, mushrooms) easily win hearts and souls of my guests, when folded in French wheat or buckwheat (gluten-free) crepes, and adorned with simple dairy-based sauces and creative toppings. Every small plate of the menu is attractive and delicious. They are easy to make in large batches. Make them ahead, refrigerate, and reheat right before party time. For the same reason, they can be an office meal you’re actually excited to break for.

Obviously, the first step is to master making crepes. Mixing a batter is quick and easy — put all ingredients into a blender jar, blend them on the lowest speed for a minute, and let the batter to rest for at least 1 hour in a room temperature or overnight in refrigerator. Cooking crepes is what I actually teach in my classes. No special tools or equipment needed to learn making crepes, just a ladle and a skillet. Based on my experience, some people grasp it immediately. Other people struggle for some time, but everybody is successful on their third or fourth try. Once you learn controlling heat and distributing batter, turn on your imagination and play with stuffing ingredients and topping. The sky is the limit!

The recipe below is a simple version of crepe stuffed with seasonal fruits. Most often I serve dessert crepes with apples + raisins + pecans + cinnamon + caramel + vanilla whipped cream + mint. During the season I switch to pears. Local strawberries are wonderful in May, and and peaches — all the summer. Whipped cream can be flavored with spices or herbs. Replace heavy cream with your favorite yogurt (have you tried Noosa yet?), low-sugar fruit creamy curds or fresh purees.

Pear, Apricot, and Almond Crepes
French Crepes: Dessert, Pear
Print Recipe
Prep Time 5minutes
Cook Time 5minutes
Servings portions
French Crepes: Dessert, Pear
Print Recipe
Prep Time 5minutes
Cook Time 5minutes
Servings portions
Ingredients
Units:
for stuffing
Ingredients
Units:
for stuffing
Instructions
  1. Toast sliced almonds. Core and dice pears.
    Diced Pear
  2. Melt butter on medium heat.
    Melted Butter
  3. Add pears and turn heat to high. Make sure you cook one layer of pear dices at a time.
    Making pear stuffing
  4. Cook pears until they start browning, for about 4 minutes, stirring. Add sugar, mix.
    Making pear stuffing
  5. Add chopped dry apricots, sliced toasted almonds, and halved (long side) vanilla bean. Mix and cook for another minute, stirring. Add toasted almonds, mix, and turn off the heat. Let the mixture cool down to room temperature. It can be stored refrigerated for up to 3 days.
    Making pear stuffing
  6. If you use crepes and/or the stuffing that were previously cooked and refrigerated, bring them to the room temperature in a microwave (10 sec on high per portion). Do not make them hot to prevent whipped cream melting. Roll 2 tbsp of the stuffing into each crepe. As an alternative, spread the stuffing on half of the crepe and fold the other half on top of it.
    French Crepes: Dessert, Pear
  7. Measure heavy whipping cream and powdered sugar in a large SS bowl, mix them quickly using a whisk, and place in a refrigerator for about 30 minutes before serving. When ready to serve, whip the cream. Pipe it using a pastry bag and your favorite piping tip, garnish, and serve.
    French Crepes: Dessert, Pear
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