I don’t know how it is at your house, but at my house on Sunday, we try to have fancy dinner and try to eat things we would not normally eat during the week… We also eat desserts. Since I had fixed crepes for dinner, an easy dessert to follow would have been Crepes Flambee…I love Crepes Flambees. The traditional Crepes flambees are topped with fresh oranges, and flambees with Cointreau. Nothing wrong with the traditional recipe, I just wanted my crepe flambee with a “fall flavor”. I thought of using apples, but then decided to go with pears. Pears are much more delicate in taste…Here is my recipe:
Ingredients for 4 people: 8 crepes, 1 cup of creme patissiere( 1/8 cup of brown sugar, 1 vanilla bean sliced, 2 tbsp of flour, 1 cup of milk, 1 egg). 2 pears, 2 tbsp of butter, 2 tbsp of brown sugar ( i used dark muscavado). 4 tsp of pear schaps such as Pear William.
First, make the creme patissiere: In a large bowl, beat the egg with the sugar and slowly add the flour. Then add the milk that you would have previously brought to boil with the vanilla bean. Stir the milk into the egg mixture. Place the creme back on the stove and cook at low temperature until the cream is getting thick, remove the vanilla bean and remove the seeds from the bean. Set the cream aside, and let cool.
Now prepare the pears that will top the crepes. Core the pears, and peel ( or not) the pears. Then slice the pears in thin slices. In a frying pan, melt the butter and when the butter has melted, add the sugar and bring to boil. Add the pears in the caramel, and cook the pears for 2-4 minutes.
To prepare the crepes, spoon the creme patissiere ( about 1/8 of a cup) in each crepe. Fold the crepe in half, and again in half. You will have a triangle. Place two stuffed crepes onto a bowl, or a concave plate. Spoon some pears with the caramel onto the crepes. Drizzle 1 tsp to 1 Tbsp of Pear William onto the pears, and with a lighter ignite the crepes. Et voila! Yum, Yum…
Bon Appetit and Happy Cooking!!!