Pear Filled Crepes
Print This Recipe
INGREDIENTS Your favorite crepe recipe
2 pounds pears
4 tablespoons unsalted butter
6 to 7 tablespoons sugar
1/4 cup pear brandy
3 to 4 tablespoons unsalted butter, for bakingPrepare 10 crepes.
Peel, core, and slice the pears.
Heat 4 tablespoons of butter in a skillet and add the pears. Turn to completely coat with the butter. Cook, stirring often and uncovered on low heat for about 20 minutes. The pears should be very soft and some of them will have fallen apart. Continue to cook until some of the liquid has evaporated.
Turn the heat up to medium-high and add 6 tablespoons of sugar. Cook, stirring, until the mixture is thick and dry.
(Filling may be made ahead at this point and kept in the refrigerator).
Remove filling from heat and stir in the brandy. Taste and add more sugar, if desired.
Preheat oven to 450 degrees. Butter a baking dish. Spoon about 1 tablespoon of the filling on the less attractive side of the crepe and roll up like cigarettes. Arrange them side by side in the baking dish. Cut the remaining butter into pieces and dot the crepes. Bake for 5 minutes.
TO SERVE - Serve the crepes hot from the oven. They can be served as is or accompanied by ice cream or a creme anglaise.