Crêpe Aux Poires Et Aux Amandes Effilees (Pear and Almond filled Crêpes)
Crêpe Aux Poires Et Aux Amandes Effilees (Pear and Almond filled Crêpes) is a traditional French recipe for a classic thin pancake with a sliced pear and almond filling. The full recipe is presented here and I hope you enjoy this classic French version of: Crêpe Aux Poires Et Aux Amandes Effilees (Pear and Almond Filled Crêpes).
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Ingredients:
For the Batter:
140g plain flour
pinch of salt
1 egg
300ml milk
1 tbsp brandy
15g butter, melted
For the Filling:
120g butter
60g icing sugar
60g ground almonds
1/4 tsp almond essence
freshly-grated zest of 1 lemon
440g tinned pears, drained and diced
melted butter, to brush
lemon wedges
Method:
Sift the flour and salt for the batter into a bowl. Form a well in the centre and break the egg into this then add 2 tbsp milk and stir thoroughly to combine. Gradually add the remainder of the milk, stirring constantly to form a smooth batter. Continue beating until the batter reaches the consistency of single cream then add the brandy and melted butter. Turn the batter into a jug with a lip (this makes pouring easier) and set aside.
Heat an 18cm diameter frying pan and brush the surface with a little butter. Raise the handle side of the pan and pour in the batter so that the batter flows downwards and forms a very thin skin over the surface of the pan. Place the pan over medium hat and cook until golden brown then flip over and cook the other side until golden. At this point turn the pancake out onto a warmed plate and repeat the cooking process with the next pancake (there should be enough batter for 8 pancakes). Stack the pancakes as you go, separating each one with greaseproof (waxed) paper.
When done, transfer to an oven to keep warm then prepare the filling. Cream together the butter and sugar until light and fluffy. Stir in the ground almonds, almond essence, lemon zest and diced pears. Take the pancakes out of the oven and spread a little of the filling over one half of each. Fold the other half over and then fold in half again to form a triangle.
Arrange the filled pancakes in an ovenproof dish so that they slightly overlap each other then brush the tops lightly with butter. Place under a hot grill and cook for 2 minutes. Serve immediately, garnished with lemon wedges.
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