French Crepes with Pears and Caramel Sauce

Method14 steps

1. 1

   Step 1: Mix the 200 g flour, 30 g batter sugar and 2 g salt in a large bowl.

   Uses 200 g flour · 30 g batter sugar · 2 g salt

2. 2

   Step 2: Beat in the 4 eggs two at a time, stirring after each addition until incorporated.

   Uses The flour, batter sugar and salt from step 1 · 4 eggs

3. 3

   Step 3: Pour in the 500 ml milk little by little, stirring constantly to make a smooth batter.

   Uses The mixture from step 2 · 500 ml milk

4. 4

   Step 4: Melt the 50 g batter butter gently and let it cool slightly. Stir all of it into the batter.

   Uses The batter from step 3 · 50 g batter butter

5. 5

   Step 5: Stir in the 100 ml beer. Cover and refrigerate the batter for 1–2 hours before cooking. Make the pear sauce towards the end of this rest.

   Batter rest · 60 minUses The batter from step 4 · 100 ml beer

6. 6

   Step 6: Wash, peel and core the pears, then cut them into pieces. Measure the 90 g caramel sugar and cut the 60 g salted butter into small cubes. Have everything ready before heating the sugar.

   Uses 3 large ripe pears · 90 g caramel sugar · 60 g salted butter for caramel · Water for washing pears

7. 7

   Step 7: Spread the measured caramel sugar evenly in a heavy-bottomed saucepan. Heat gently over medium-high heat without adding water, watching until it melts and turns amber.

   Uses The 90 g caramel sugar measured in step 6

8. 8

   Step 8: Take the saucepan off the heat. Carefully stir in all the cubed salted butter; the hot caramel may bubble as the butter melts.

   Uses The melted caramel from step 7 · The 60 g salted butter prepared in step 6

9. 9

   Step 9: Add the prepared pear pieces and stir briefly over the heat, keeping the fruit in pieces. Take the pan off the heat and let the sauce cool slightly. If hard caramel pieces remain, lift the pears out with a slotted spoon, boil and stir the remaining sauce just until those pieces dissolve, then return the pears; avoid reducing away the sauce.

   Uses The sauce from step 8 · The peeled and cored pears from step 6

10. 10

    Step 10: Heat a large crêpe pan over medium heat. Grease lightly with a little pan butter and wipe away excess. Pour in ¼ cup rested batter and immediately swirl to coat the base thinly.

    Uses ¼ cup of the rested batter from step 5 · A little of the pan-butter allowance

11. 11

    Step 11: Cook the first face for 1–2 minutes, checking from 1 minute, until set and lightly golden underneath.

    Check the first crêpe face · 1 minUses The thin batter layer from step 10

12. 12

    Step 12: Flip the crêpe and cook the second face until lightly golden and fully cooked through. Transfer to a plate and cover while making the remaining crêpes.

    Uses The crêpe from step 11

13. 13

    Step 13: Repeat with the remaining batter, using ¼ cup each time, greasing lightly as needed and cooking both faces through. Stack the cooked crêpes on the covered plate and serve promptly once the batch is ready.

    Uses The batter remaining after the first quarter-cup draw · The cooked crêpe from step 12 · Pan butter for light greasing as needed

14. 14

    Step 14: Fold one warm crêpe on each of six dessert plates and share the pears and caramel sauce among them. Serve promptly. Keep any additional cooked crêpes for another use.

    Uses Cooked crêpes from step 13 for six dessert portions · The prepared pear and caramel sauce from step 9