Crêpes with braised pears and caramel sauce

Name: Crêpes with braised pears and caramel sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 firm pears; 150 g Sugar; 60 g Flour; 7-10 Tbsp Salt; 150 ml Milk; 1 TABLESPOON Oil; 1 egg (size M); 20 g Butter; 50 g Fresh cream; 3 TSP clarified butter; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 firm pears
150 g Sugar
60 g Flour
7-10 Tbsp Salt
150 ml Milk
1 TABLESPOON Oil
1 egg (size M)
20 g Butter
50 g Fresh cream
3 TSP clarified butter
7-10 Tbsp Mint

Directions

1
Peel, quarter and core the pears. Boil 250 ml water with 75 g sugar. Simmer the pears for about 10 minutes, remove from the heat and let the pears cool down in the stock.
2
Mix flour, 1 pinch of salt and milk in a bowl. Stir in oil and egg and let it swell for about 30 minutes. Drain the pears and collect the stock. Cut quarters into thin slices.
3
Caramelise 75 g sugar in a pan until golden brown. Add butter and crème fraîche and simmer gently until the caramel has dissolved. Add the pears and simmer at low heat for 7-10 minutes, stirring occasionally.
4
If the caramel sauce becomes too firm, add some pear stock by the spoonful.
5
Heat the clarified butter in portions in a large coated pan. Bake 12 small crêpes (approx. 6 cm Ø each) from the dough. Place 3 crêpes on top of each other, cover with pears and sprinkle with caramel.
6
Decorate with mint.