Description
These crepes with bourbon poached pears are a sophisticated delight. The thin and crispy crepes are perfect with the sweet and delicate poached pears and bourbon whipped cream.
Ingredients
Scale
Crepes:
- 1 cup milk
- 1 cup water
- 1/2 tsp vanilla
- 1/8 tsp almond extract
- 1 cup and 2 tablespoons flour
- 2 eggs
- 1/3 cup sugar
- 1/4 tea salt
- 3 tablespoons melted butter for the skillet
Poached Pears:
- 4 Bartlett or Bosc pears, peeled
- 2 cups bourbon
- 4 cups water
- Cinnamon stick + 1/2 tsp ground cinnamon
- Star anise 3
- 1/2 tsp Cardamom
- 1 cup sugar
Bourbon whipped cream
- 1 cup heavy cream
- 1 tbsp bourbon
- 3 tbsp powdered sugar
Instructions
- Make the crepe batter but combining the milk, water, eggs, and extracts in a blender and blend until it all comes together. Add in the sugar, flour, and salt and blend until there are no lumps left. Cover and chill the batter in the fridge for 30 minutes and up to one day.
- While the crepe batter is chilling, poach the pears. Bring the water, bourbon, and spices to a boil in a 4-6 quart pot. Once boiling, add the pears, and reduce to a simmer. Simmer the pears until they soft and a fork easily pierces them, about 30 minutes. Once poached, remove from the liquid and let cool. Keep the liquid to pour on top of the crepes and use the remaining for cocktails!
- After the crepe batter has been chilled, heat an 8-inch skillet on medium-high heat. Make sure it is fully heated before adding the batter. Brush some of the melted butter over the pan. Pour 1/4 cup of the batter into the pan and quickly swirl the pan so that the batter is as evenly distributed as possible and reaches all sides of the pan. Cook for 2 minutes or until the batter is set, flip, and cook for an additional 30-45 seconds. Set cooked crepe on a plate, cover with parchment paper and repeat until all the batter is used.
- After you make the crepes, make the bourbon whipped cream but whipping all the ingredients with a mixer until soft peaks form.
- Serve the crepes folded with the pears sitting inside or on top and then top with the bourbon cream.
Notes
- Chill the batter; this is super important, so don't skip this step.
- Make sure your pan is thoroughly heated and is hot but not too hot. If your crepe batter doesn't start to thicken right when you add it to the hot pan, it's not hot enough, and if your butter is burning, your pan is too hot.
- Swirl your skillet around immediately after adding the batter to make sure it covers the pan and that the batter is evenly distributed.
- Have parchment or wax paper sheets ready to use to cool your crepes.
Nutrition
- Serving Size: 4
- Calories: 781
- Sugar: 90.6g
- Sodium: 230.7mg
- Fat: 22.3g
- Saturated Fat: 13.2g
- Trans Fat: 0.4g
- Carbohydrates: 124.2g
- Fiber: 9.9g
- Protein: 5.6g
- Cholesterol: 151mg
