A very sophisticated addition to a dessert. Maybe not so much if you serve them like I have, in shot glasses, but the thought counts.
For the crêpes:
- 65gr flour
- 8gr sugar
- pinch of salt
- 1 egg
- 200ml milk
- 1/4th tsp vanilla extract
- butter to bake
For the muscat poached pears:
- 1 firm but ripe pears
- 60gr Muscat wine
- 1 tbs honey
Makes 10 small or 6 medium
Make the muscat poached pears:
Peel and core the pear. I was left with 180gr flesh but a bit more or less is fine. Cut the flesh into small 5-7mm cubes.
Combine the pears, wine and honey in a sauce pan. Simmer for 30 minutes or until the pears are soft. If you have relatively soft pears, you may only need 10 minutes. I find that firm pears work better as a longer cooking time yields a better infusion of the wine and honey.
Drain the pears and leave to cool.
Make the crêpes:
Combine the flour, sugar, salt, egg, the vanilla and a quarter of the milk until a thick batter forms. Pour in the remaining milk a bit at a time and whisk to combine well. Leave to stand for an hour to rest.
Heat a bit of butter in a small to medium frying pan.
Pour in just enough batter to coat the base. Do this by pouring in enough to cover about 2/3rd of the base of the pan and then swirl the batter to coat the full area of the pan.
Heat on a medium to high flame for about a minute, until bubbles form which turn into holes, then flip over and briefly bake brown on that side too.
Place the crêpe on a straight wire mesh, pat dry with kitchen paper. Do the next crêpe and when that one is done, remove the previous one from the mesh to a plate, covered loosely with tin foil.
Keep doing this until you run out of batter.
Fill each crêpe with a tablespoon of pears. Set the crêpes in glasses or small bowls. I even tried to tie them into bags with little strips of orange zest but failed miserably.