Crepes lend a special festive flair to any meal and no one will believe how easy they are to make. Filled with a rustic, seasonal blend of fruits make these Fall-Spiced Pear & Cherry Crepes a celebration of the season.
Keyword gluten-free crepes, pear and cherry crepes
Prep Time 15minutes
Cook Time 20minutes
Total Time 1hour30minutes
Servings 8filled crepes
Author Toni Dash
Ingredients for Pear & Cherry crepe filling:
3cupsPears(approximately 3 large pears), ripe but firm, peeled, cored and cut into bite-size pieces
2 ¾cupsSweet Cherries, fresh or frozen/thawed, pitted and roughly chopped
Place the golden raisins in a small mixing bowl. Cover with the rum and allow to sit for 30 minutes. Drain from the rum (you can discard or use the rum for something else; it will not go back into the recipe). Rough chop the raisins.
In a medium-large saucepan, melt the butter.
Add the pears, cherries, raisins, spices and sugar to the pan. Bring to a low simmer and allow to cook for 5 minutes. Remove from heat.
Instruction for making the Crepes:
Combine all ingredients in a blender. Blend to fully combine. Place the covered blender jar into the refrigerator and chill for at least one hour.
Assemble the following: a dinner plate with a clean cotton kitchen towel, a second dinner plate and 7 sheets of wax paper roughly the size of the dinner plate.
Select an 8-inch skillet or crepe pan. If not non-stick, prepare the pan with cooking spray (note: I do not use cooking spray on Le Creuset pans. I used a small amount of butter for the first crepes I made in the skillet and then found I did not need anything and the crepes turned out beautifully, easily sliding out of the pan when done).
Over medium-high heat, pour ¼ cup of the crepe batter into the heated pan. Swirl the batter around by tipping the pan until it covers the bottom and lower sides of the pan. Allow crepe to cook until it appears dry on the side facing up (about 1 minute). Gently work the spatula underneath the crepe to flip it to the opposite side. Cook about 15 seconds on the opposite side.
Remove the crepe and place onto the clean kitchen towel to briefly cool.
Continue Step 7 to cook the remaining 7 crepes. When finishing a new crepe, move the cooling crepe from the dish towel to the dinner plate and place a sheet of wax paper on top of it. In the end you will have a stack of crepes with wax paper between them which prohibits them from sticking to each other.
Assembling the crepes:
Place one crepe on a serving plate. Using a slotted spoon, spoon approximately ½ cup of fruit filling into the crepe in a line (vs. putting it all in the center of the crepe). Gently roll one end over the filling and then the other end over the first end. Roll crepe over, tucking the ends underneath it. Spoon some of the filling juices over the crepe and dust with powdered sugar if desired. Should there be remaining fruit filling when the crepes are assembled, that maybe dished over the top of the crepe as well.
*Should you wish to make the recipe without rum, combine a ½ cup of warm water with 2 teaspoons of vanilla extract to soak the raisins instead.*If you are unable to find French Vanilla Half and Half, you may use regular half and half and add a teaspoon of vanilla extract to it.The majority of the Total Time is spent chilling the crepe batter for an hour.