Crepes With Brown Sugar Pears And Fudge Sauce Recipes

Steps:

• Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
• Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
• Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
• Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.

Steps:

• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Steps:

• Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve. Grease an 8-inch nonstick crerpe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
• Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.
• To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into 3 strips lengthwise. If your vanilla bean halves are not wide enough to cut into 3 strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips. Place 1 crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make 11 more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve.
• Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooling until the pears are done. Pour the caramelized pears onto a plate.

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Steps:

• Amounts can be adjusted according to personal taste and the size of your crepes.
• Cut the butter into little pieces.
• Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
• Scatter the rest of the little pieces of butter over the top of the crepe.
• Let them melt a little.
• Sprinkle the sugar over the melty butter.
• After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
• Fold the left third of the crepe over the middle, then fold the right third over that, and let the folded crepe heat in the pan for a few more seconds.
• Remove the crepe from the pan and eat it hot-- the sugar should be mostly melted into the butter, with a hint of pleasantly grainy sugariness at moments.

Steps:

• CREPE DIRECTIONS.
• First start with the CREPE ingredients.
• Whisk eggs in a small bowl until well mixed.
• Add sugar and milk to eggs.
• Gradually add flour to mix until evenly combined.
• Melt butter in microwave and then pour gradually into crepe mixture.
• Make sure your pan is heated quite low on the stove top with the smallest bit of butter (1 tsp) or none (depending if its a non stick pan).
• Pour about 1/4 cup of your CREPE mix on the heated pan and swirl around the base until it covers the bottom as much as possible (should be thin layer).
• Once the top is not sticky or wet any more, remove with a spatula and onto a plate (do not need to flip over).
• PEAR FILLING.
• On a (low heated) pan put the butter on so it melts.
• Put in honey and sprinkle a bit of brown sugar and mix around with the butter.
• Place pears in pan and let it take in the flavours they just need to be heated, softened and glazed slighty (about 5 mins).
• Make sure to stir around every once in awhile.
• Sprinkle in almonds if you want too!
• Now the pears are ready for the crepes (you want this to be warm when you eat it!) Put a few slices in a crepe and roll it up.
• All you need now is some vanilla yogurt to drizzle on top!
• MMMMMMMMMMMMMMM!

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

Steps:

• Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.