Vanilla bean crepes with roasted pears and vanilla sugar
( SERVES 4 )
15/5/2007
Ingredients
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| 30 g | Butter |
| 1 pinch | Salt |
| 1½ cups | Milk |
| 150 g | Flour |
| 1 tsp | Vanilla, (ground) |
| 2 | Eggs |
| 2 | Pears |
| 20 g | Butter |
| 1 tbsp | Brandy |
| 1 | Lemon, (zest and juice) |
| 1 to dust | Vanilla sugar |
Directions
- Warm the butter, salt and milk until the butter has melted. Put the flour into a bowl and make a well, add the vanilla.
- Break the eggs into the bowl and slowly whisk into the flour with the warm milk mixture until incorporated and smooth. Refrigerate for 1 hour.
- Preheat oven to 180°C. Grease a small baking dish. Halve the pears; remove the cores, and then slice. Dot with butter, add the brandy, zest and juice and sprinkle with 2 teaspoons of vanilla sugar. Bake for an hour.
- Heat a fry pan or crepe pan. Wipe with buttered baking paper. The crepe mix should have the consistency of cream, add a little milk if necessary. Ladle some mix into the pan and swirl to cover. After 1 minute, flip and cook for another minute. Transfer to a plate and keep warm. Repeat the process.
- Serve the crepes folded with the pears in-between. Sprinkle with more vanilla sugar and serve with whipped cream.
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