Champagne Poached Pear Crepes

A recipe for Champagne Poached Pear Crepes! Light crepes are filled with Vanilla Champagne-poached pears and topped with a sweet syrup.

Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.

I first came across the idea for these Champagne Poached Pear Crepes over on The Worktop and they are such a fun and special way to ring in the New Year! 

Peeled pears are poached in a champagne-vanilla bean sauce until tender, then sliced and served as a filling for the light crepes.

The remaining Champagne sauce is simmered for about an hour until reduced into a sweet syrup to pour over the top.

A Few Tips

Use a medium-sized pot just large enough to hold the liquid and pears. If the pot is too large or wide, then the pears won’t be able to fully submerge and cook evenly. 

If you don’t have vanilla beans available, substitute with about 1 teaspoon vanilla bean paste or stir in 1 teaspoon vanilla extract after removing from heat.

These Champagne Poached Pear Crepes are incredible delicious on their own as a dessert or brunch option. You can make them even more decadent by pairing with whipped cream and fresh mint leaves or ice cream.

Making the Crepes

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

I usually just whisk the ingredients for the crepes together in a large bowl until smooth with no lumps. If you can’t get it smooth  enough or are looking for a quicker way, simply toss everything in the blender and process until smooth.

Allow the mixture to rest for about 30 minutes covered before cooking. 

I use a crepe pan to make the crepes, but a well seasoned skillet would also work well. The trick to thin crepes is a thoroughly heated pan and pouring in the batter (about 1/4 cup, 60 milliliters) quickly.

As soon as the batter touches the pan, swirl it around in a circle to coat the bottom. Watch the temperature and adjust the heat between medium and low as needed. 

If the batter is too thin, add a little more flour until it is thick enough to coat the bottom of the pan in a thin layer. If it is too thick, add a splash or two of milk. 

Looking for more wine-based recipes?

Try my:

• Blood Orange Chardonnay Cupcakes
• Spaghetti All’Ubriaco (Drunken Spaghetti)
• Prosecco Waffles

Champagne Poached Pear Crepes Recipe

Adapted from The Worktop

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5 from 1 vote

Champagne Poached Pear Crepes

A recipe for Champagne Poached Pear Crepes! Light crepes are filled with Vanilla Champagne poached pears and topped with a sweet syrup.

Course Dessert

Cuisine N/A

Keyword brunch, champagne, crepe, dessert, new year, pear, wine

Prep Time 15 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Resting Time: 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 6 Servings

Ingredients

Pears and Champagne Syrup:

• 3 cups (750 milliliters) Champagne or dry sparkling wine
• 2 cups (470 milliliters) water
• 1 cup (200 grams) granulated sugar
• 1 vanilla bean
• 1/2 teaspoon ground cardamom
• 4-5 pears peeled

Crepes:

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (13 grams) granulated sugar
• 1/4 teaspoon salt
• 1 cup (240 milliliters) milk
• 2 large eggs
• 2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan

Instructions

To make the poached pears:

• In a medium pot, combine the Champagne, water, and 1 cup (200 grams) sugar. Slice the vanilla bean in half lengthwise and scrap the seeds into the pot. Add the pods and ground cardamom.
• Place over medium high heat, whisking occasionally, and cook the mixture until it almost comes to a boil.
• Reduce heat to low and add the peeled pears. Simmer, stirring occasionally, until the pears are tender, about 30 minutes. Remove the pears to a plate using a slotted spoon and set aside.
• Keep the champagne mixture at a simmer for another hour to reduce to about 2 cups (470 milliliters).

To make the crepes:

• While the Champagne sauce is simmering, prepare the crepes.
• In a large bowl, whisk together the flour, sugar, and salt.
• In a medium bowl, whisk together the milk, eggs, and melted butter. Whisk into the flour mixture until smooth and no lumps remain.
• Cover the bowl and set aside for 30 minutes.
• Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
• Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer. Cook until the top is nearly set, about 1 minute.
• Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.

To assemble and serve:

• Cut the poached pears into 1/4-1/2 inch (1/2-1 centimeter) thick slices. Arrange the slices inside the middle of each of the crepes. Fold the sides of the crepe over the pear slices to make a triangle.
• Serve immediately with the champagne vanilla syrup and if desired, a scoop of vanilla ice cream or whipped cream.