Flambé Pear Crepes
Baking and Desserts • Russian
Description
The milk and eggs for the crepe batter should be at room temperature, not straight from the refrigerator. You can take the eggs out the night before, and slightly warm the milk. Be sure to sift the flour — this will give it lightness and airiness.
Ingredients
- Milk 15 fl oz
- Pizza Flour 5 oz
- Farm fresh eggs 2 pieces
- Sugar 2 tablespoons
- Salt 1 teaspoon
- Williams Pears 1 piece
- Brown Sugar 8 tablespoons
- Cognac ⅓ cup
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Whisk the eggs with salt and sugar.
Step 2
Add the milk and whisk again.
Step 3
Combine with the sifted flour and baking powder. Mix thoroughly.
Step 4
Add the vegetable oil.
Step 5
Cook the crepes on a well-heated skillet over low heat.
Step 6
Peel the pear, slice it, and pat it dry with a paper towel to remove excess moisture.
Step 7
In a separate thick-bottomed container (pan or pot), heat the brown sugar over low heat, stirring constantly until it caramelizes.
Step 8
Carefully add the pear slices to the sugar, gently turning them to soak in the caramel.
Step 9
Pour the cognac around the edge of the container and ignite it with a long fireplace match.
Step 10
While the cognac is burning, tilt the container slightly to let the flame touch the pear.
Step 11
Cover the container with a lid and turn off the heat.
Step 12
Serve the folded crepes on a plate alongside the pear slices. Drizzle with caramel sauce. Garnish with a sprig of mint.
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