Description
The recipe may look long, but the crepes, filling, and cream come together quickly. To save time, you can make them the night before!
Ingredients
- FOR THE CREPES:
- ¾ cups Flour
- ½ teaspoons Salt
- 1-¼ cup Milk
- 2 Tablespoons Brown Sugar
- 3 Tablespoons Pumpkin Puree
- ½ teaspoons Pumpkin Pie Spice
- _____
- FOR THE CREAM:
- 6 ounces, weight Mascarpone Cheese (about 3/4 Cup)
- 2 Tablespoons Powdered Sugar
- ½ teaspoons Pumpkin Pie Spice
- 1 Tablespoon Milk
- 1 pinch Salt
- _____
- FOR THE FILLING:
- 4 Tablespoons Butter
- 5 whole Anjou Pears, Peeled, Cored And Cut Into 1-inch Chunks
- 3 Tablespoons Brown Sugar
- 1 piece Fresh Ginger, About 1-inch Long, Peeled And Sliced Into Thin Rounds
- 1 teaspoon Cinnamon
- 2 teaspoons Lemon Juice
Preparation
For the crepes:
Combine all ingredients into a blender and process until well blended. Chill until ready to use. You can also do this the night before (many crepe recipes suggest chilling overnight anyway).
For the cream:
Combine ingredients in a small bowl and beat with an electric mixer on high speed for a minute or so until everything is combined. Don’t mix it for too long or the cream will get too thick. Set aside.
For the filling:
Melt butter in a large skillet over medium heat. Add remaining ingredients for filling and cook, stirring occasionally for 2-3 minutes or until pears are heated through. Reduce heat to medium-low and let it simmer for 10-12 minutes until the crepes and cream are finished.
Start making the crepes by heating a small (I used an 8-inch) pan over medium-high heat. Partially unwrap a stick of butter and rub some on the skillet. Pour about 1/4 cup of batter into skillet and swirl batter around the pan until the entire surface is evenly coated. Cook for about 2 minutes, until top looks dry and edges begin to turn golden brown. Flip over and cook for another 30-45 seconds on the other side. Transfer to a plate. Repeat with remaining crepe batter. (To save time you can get two pans going or do the crepes the night before and reheat them.)
To assemble crepes, lay a crepe on a plate and using a slotted spoon, put a couple spoonfuls of pear chunks down the center. Fold the sides of the crepe to close and top with a dollop of cream and a drizzle of the sauce from the pear skillet. Top with a sprinkle of sliced almonds, if desired.
Makes about 14-16 crepes and serves 4-5.
