Almond Pear Crepes

This luxurious version of Almond Pear Crepes, with its layers of fluffy almond frosting and delicate candied pear slices, creates a harmonious blend of textures and flavors.

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Course: Breakfast

Cuisine: French

Keyword: Almond, almond extract, Crepes, Pear

Servings:

Equipment

Non-stick skillet or crepe pan

Mixing bowls

Whisk

Saucepan

Electric mixer or hand mixer

Ingredients

For the Crepes:

1 cup spelt flour or fine whole wheat flour
2 large eggs
1 1/2 cups almond milk or cow's milk
1 tablespoon melted ghee clarified butter
2 tablespoons organic sugar
1 teaspoon pure almond extract
A pinch of Himalayan pink salt
Butter or ghee for cooking
For the Almond Frosting:
1/2 cup unsalted butter softened
1 1/2 cups powdered maple sugar
2 tablespoons almond milk or cow's milk
1 teaspoon pure almond extract

For the Candied Pear Topping:

2 large pears very thinly sliced
1/2 cup organic sugar
1/2 cup water
1 teaspoon lemon juice

For the Pear Syrup:

1 cup pear juice
1/4 cup organic sugar
1 teaspoon lemon juice

For Garnish:

Sliced almonds toasted

Instructions

Prepare the Crepe Batter:

In a mixing bowl, whisk together the spelt flour, eggs, almond milk, melted ghee, sugar, almond extract, and salt. Let the batter rest for 30 minutes.

Cook the Crepes:

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or ghee.
Pour a small amount of batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Set aside the cooked crepes.

Make the Almond Frosting:

In a bowl, beat the softened butter until creamy.
Gradually add the powdered maple sugar, almond milk, and almond extract, beating until smooth and fluffy.
Prepare the Candied Pear Slices:
Combine sugar, water, and lemon juice in a saucepan. Bring to a simmer.
Add the pear slices and simmer gently until translucent and syrupy. Remove and cool on a wire rack.

Prepare the Pear Syrup:

In a saucepan, simmer pear juice, sugar, and lemon juice until reduced to a syrup.

Assemble the Crepes:

Start with a crepe and spread a thin layer of almond frosting. Sprinkle with toasted almonds.
Continue layering crepes and frosting. Finish with a crepe on top and a dollop of almond frosting.
Arrange candied pear slices on top.

Serve:

Drizzle with pear syrup and dust with extra powdered sugar.

Garnish:

Add more sliced almonds and edible flowers for an elegant presentation.

Tried this recipe?Let us know how it was!

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06/10/2024 08:11 am GMT