roasted pear and brie crepes
Pears & Brie & Honey. All stuffed into crepes. Heck yes!
This is another installment in the unofficial series: Kelsey takes pictures in the orchard using fruit she just picked from said orchard! Our pear trees are just finishing off the season, and I'm so sad because these crepes with roasted pear are the bomb.
I first experienced this divine combo at a sweet cafe in Vancouver that Amy took me too! Le Marche St George is one of my new favourites, and I've been there a ridiculous amount of times in the last few months. I love it.
And I always get crepes.
I love going there with Amy, as we spend an inappropriate amount of time styling our crepes, debating whether or not to stand on a chair to get "the shot", and ignoring the stares of people around us. Ha! She also likes to put on jazz music for us while we eat. Yep. It really is the best!
Anyhow, that's where I first tried a pear and brie crepe, and knew that i wanted to try and recreate it at home. It's super simple, and I was so pleased with the results.
Roasting pears doesn't take much time at all, and brings out the flavour so well! I roasted my pears, assembled my crepes with pieces of brie on top, and then placed the whole thing back in the oven so the brie got all melty. Then, I drizzled them with honey to serve! So so good.
Roasted Pear, Brie, & Honey Crepes
3 tablespoons sugar
1 1/2 tablespoons lemon juice
Slice pears into even pieces, and toss with lemon juice and sugar. Place on a baking sheet, and roast at 425 F for 25 minutes (or until tender), stirring occasionally.
1 3/4 cups milk
1 tsp vanilla extract
1 1/2 cups flour
1/4 tsp salt
1) In a large bowl, whisk together milk, eggs, and vanilla extract.
2) Add in flour and salt, and whisk until mixed together completely (if you're super dedicated...you can even sift your flour to avoid lumps).
3) Heat a lightly oiled frying pan over medium-high heat.
4) Scoop about 1/4 cup of batter onto the center of your frying pan, and quickly tilt the pan in a circle so that the batter coats the pan evenly. You want a thin layer of batter in a perfect circle. *If your batter is too hard to spread easily by tilting, you may want to turn your heat down just a bit, or add a small amount of milk to it.
5) Cook the crepe just until the batter is no longer gooey, and then flip. These cook extremely quickly so don't walk away! The perfect crepe should be a nice golden brown on the first side.
6) Repeat until batter is used up.
Lay out crepes on a baking sheet, place roasted pears inside each crepe, and roll or fold crepe over. Place thin slices of brie on top of the creepe. Broil crepes until cheese is nice and melty. Serve warm with a drizzle of honey over top.
Happy pear roasting, crepe making, and honey drizzling!