Crepes with Caramelized Pears and Mascarpone Cream
Sweet Crepes with Caramelized Pears and Mascarpone Cream
Erin McDowell

Even though crepes seem complicated to prepare, that’s not *actually* the case. These thin French pancakes start with a thin batter and require little more than a few practice turns to nail the flip. (A nonstick skillet makes it foolproof.)

Here, we fill our crepes with caramelized pears and whipped mascarpone cream, but you could use whatever you have on hand, from jam to whipped cream to chocolate-hazelnut spread. And if you’re extra organized, the batter can be made ahead and kept in the fridge for up to two days.

RELATED: Sheet Tray Pancakes with Peaches and Strawberries

6 servings

Crepes

1 cup whole milk

¼ cup water

2 large eggs

4 tablespoons unsalted butter, melted (plus more for the pan)

¾ teaspoon vanilla extract

1 cup all-purpose flour

Pinch of cinnamon

Filling and Finishing

1½ cups mascarpone cheese

¼ cup heavy cream

½ cup confectioners’ sugar, plus more for garnish

1 tablespoon unsaletd butter

2 pears—halved, cored and thinly sliced

3 tablespoons brown sugar, packed

Pinch of cinnamon

1 pint blackberries

Honey, for garnish

1. Make the crepe batter: In a large bowl, whisk together the milk with the water, eggs, butter and vanilla. Add the flour and cinnamon, and mix to combine. If the mixture looks lumpy, strain it. (If making ahead, the batter can be stored, refrigerated, for up to two days.)

2. Cook the crepes: Brush a medium nonstick skillet or crepe pan with melted butter (about 1 teaspoon) and heat over medium-high heat. When the pan is hot, use a small ladle or ½-cup measuring cup to pour batter into the pan; pour in a circular motion to cover the whole base of the pan. (You can also lift the pan off the burner and swirl the batter around the base to spread it evenly.)

3. Cook the crepe until the edge looks lacy and golden, about 3 minutes. Use a rubber spatula to loosen the crepe around the edge, then vigorously shake the pan back and forth to loosen the entire crepe from the base of the pan.

4. Use the spatula to carefully flip the crepe, and cook until lightly golden on the other side, about 1 minute. Transfer the crepe to a plate and top with a piece of parchment or waxed paper. Repeat steps 2 to 4 until all the batter has been used.

5. Make the filling: In a small bowl, whisk the mascarpone with the cream and confectioners’ sugar to combine. Set aside.

6. In a large sauté pan, heat the butter over medium heat. Add the pear slices, brown sugar and cinnamon; cook, tossing occasionally, until the pears are golden and soft, about 5 minutes.

7. To serve, place 2 tablespoons mascarpone cream, 3 tablespoons pear mixture and a few fresh blackberries in the center of each crepe. Fold the crepe into quarters and finish with a sprinkle of confectioners’ sugar and/or a drizzle of honey.

Crepes

190 calories

11g fat

18g carbs

5g protein

2g sugars

Filling and Finishing

320 calories

25g fat

21g carbs

5g protein

15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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