Champagne Pear Crepes

These Champagne Pear Crepes are a delicious way in ring in the New Year. Peeled pears are poached in a champagne-vanilla bean sauce until tender, then sliced and served with crepes. The remaining champagne sauce is simmered until reduced into a sweet syrup to pour over the top.

I forgot to add it before taking the photos, but these crepes pair perfectly with a scoop or two of vanilla ice cream if you are making the dish as a dessert (or super-decadent breakfast).

If you don’t have a stand blender, you can also place the crepe ingredients in a bowl and use an immersion blender until the mixture is smooth.

I use this crepe pan: Paderno World Cuisine 10 1/4-Inch Carbon Steel Crepe Pan. A wide cast iron skillet or non stick pan will also work.

Champagne Pear Crepes
Adapted from The Worktop
~10 crepes

Pears and Champagne Syrup:
750 mL (3 cups) Champagne
2 cups water
1 cup granulated sugar
1/2 vanilla bean, sliced in half lengthwise
5 pears, peeled
Crepes:
1 1/3 cup milk
1 cup all purpose flour
3 tablespoons unsalted butter, melted
3 eggs
1 tablespoon granulated sugar
pinch salt
Vanilla ice cream for serving

 

In a medium pot, combine champagne, water, 1 cup sugar, and vanilla bean over medium high heat. Stirring occasionally, 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. Keep the champagne mixture at a simmer for another hour to reduce to about 2 cups.

In a blender, combine the milk, flour, butter, eggs, sugar, and salt. Blend until smooth. Rest for about 15 minutes.

Place a crepe pan or large skillet over medium heat. Once heated, lightly grease with oil. Add about 1/3 cup 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 oiling as needed.

Cut the pears into 1/2 inch 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 syrup and a scoop of vanilla ice cream.