When we pick our monthly ingredients, we enjoy thinking about how to use and stretch recipes to make several different desserts. In this case, we're using the previously made Apple, Pear & Fennel Jelly and Compote to fill the crêpes. Add some sliced pears on top, a drizzle of chocolate sauce and you have yourself a new dessert!
For the crêpes:
- 200 grams flour
- 40 grams sugar
- pinch of salt
- 2 eggs
- 2 yolks
- 500 ml milk
- 1 teaspoon vanilla
- 100 grams of brown butter
- apple pear compote
- apple pear jelly
- Pear slices
Make the batter 1 day in advance.
Place the flour, sugar, salt in cuisinart bowl with blade.
Whisk eggs, yolks, milk, and vanilla together.
While the cuisinart is running, slowly add the wet ingredients.
Then add your brown butter and turn off.
The batter needs to rest for atleast an hour and preferably overnight.
Once rested, mix the batter, it may have separated a bit.
Heat a non-stick pan over medium high heat.
Pour a small ladle full of the batter while swirling the pan around to make the crêpe as thin as possible.
Then flip once and reserve on the side until you have made all of them.
For the chocolate sauce:
- 90 ml of milk
- 50 ml of cream
- 120 grams of dark chocolate (we used 70%), in pieces
- 30 grams of sugar
- 50 grams of creme fraiche
Bring the milk, cream and sugar to a boil.
Pour over the chocolate and whisk together.
Whisk in the creme fraiche. Serve warm.
Spread a layer of jelly on each crêpe and place a spoon of compote on top.
Fold each crêpe into a triangle or square. Add some sliced pears on top and drizzle with chocolate sauce.