If you're on holiday and spoiling yourself, or want to try something different for the family, or even having people over - something different and special for breakfast is always a nice surprise. These Crepes with Pears, Walnuts and Feta look delicious and taste delicious, and are sure to impress the eyes and the tastebuds!
Serves 6
Crepes (from Le Cordon Bleu at Home)
1 cup flour
1 teaspoon cardamom
1 teaspoon sugar
pinch salt
2 eggs
1 cup milk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Sift dry ingredients in bowl. Break eggs and add milk and whisk into flour until smooth.
Whisk in butter and then whisk in remaining milk. Let stand for at least 30 minutes. Some recipes recommend at least an hour in the refrigerator. Batter should be very thin, and you may need to add more cold milk.
Place butter in small crepe pan, careful not to over butter. If your pan is not well-seasoned, you may need to add butter while you’re cooking.
Pour in a scant ¼ cup batter, swirl pan, to completely cover. If there is excess batter, pour back into batter. Crepes let you know when it’s time to turn. The edges get browned and they slide over easily.
You can make all the crepes ahead of time. Use parchment paper between each crepe if you are going to freeze them.
Pear Filling
6 pears
1 tablespoon butter
1 teaspoon cardamom
2 tablespoons brown sugar (more or less, depending upon sweetness of the pears)
1/2 cup chopped walnuts, divided
Peel and cut 6 pears into slices. Heat butter in pan, add pears, cardamom. Add brown sugar. Sauté until pears are softened, but not mushy. Add 1/4 cup walnuts.
Roll up crepes, stuff with pear mixture. Top with 1 teaspoon pear mixture, remaining walnuts and feta.
Note: There are many variations you could try. Apples instead of pears, blue cheese instead of feta. To make savoury crepes, skip the sugar and vanilla, reduce flour by 1/4 cup.
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