Chew on This | Pear, Apple and Brie Crepes

I woke up this morning really, really, really, craving the delicious crepes I had in Chicago.

Oh, they were sooooo warm, gooey, and comforting...I just had to haul myself out of bed and

try to recreate this awesome a.m. goodness.  Hint:  Once you find out that you too love and crave them, I suggest you make the crepes ahead-freeze them-so you can satisfy your craving at a moments notice.

This is what you will need for the crepes and the yummy filling:

Milk, flour, vegetable oil, salt, three eggs, pears, apples, honey, brie, brown sugar, and butter.

Oh, you'll need a crepe maker or a 8-10" skillet.  Optional:  for top of finished crepe-powdered sugar, or a dollop of whipped cream, dash of cinnamon, and toasted nuts.  Yummmm!

Let's make the crepes first.  Start by pouring the milk into a blender, then add the vegetable oil, eggs,  flour, and a dash of salt.

Blend, and scrap the sides of the blender a few times.

If using a crepe maker - place two large plates on your counter, one to pour the crepe batter into and the other to stack the finished crepes.   Pour some batter into the first plate.

Spray the crepe maker or use a dab of vegetable oil.  It's ready to dip in the batter when a drop of  water sizzles on it.  Dip hot crepe maker into the batter and move it around quickly and then turn it right side up to finish cooking.

If using a skillet, lightly spray with cooking spray and pour just enough batter into the pan to leave a thin coating of batter while quickly rotating the pan in a circular motion.  I almost do better with the skillet-crepes are rounder and I don't have to trim the drips from the sides of the crepe maker.  I will say, the crepe maker is more fun and ya sorta feel French using it!

This was a good one.  Now to get it off...don't worry it's easy.

Take a knife or spatula and gentle lift crepe up to loosen it.  I always flip it over and let the uncooked side get a moment of heat also.

If using a skillet...just run your spatula under the edge and lift.

When finished, stack cooked crepes with wax paper or paper towel between layers. 

Now wasn't that fun? Wee!  On to the delicious filling. 
This is what you will need:
1-2 two apples, 2 pears, butter-not shown, brown sugar, honey, brie, 4 crepes and optional
powdered sugar, and toasted nuts for garnish.  You can also use a dollop of whipping cream!

Peel and thinly slice the apples and pears about 1/8 to 1/4" thick.

In a medium size skillet, melt 4T of butter,  stir in the brown sugar and 2T of  the honey.  Drop in the sliced apples and pears.  Saute' until almost tender.

Lay the crepes out on a clean surface.  Add a thin slice or two of the brie and divide the sauteed pears and apple mixture between the crepes.  Fold the top of the crepe over the pears/apple mixture and place in an oiled or sprayed skillet. 

Gently heat the crepes until the brie starts to melt...if you can wait that long.

Transfer the finished crepes to serving plates.  Drizzle with a bit of the juice from the saute' pan and some more honey then decorate away...you can use, powdered sugar, whipped cream, nuts, cinnamon...just have it your way and enjoy! 

A really great way to start the day...or end it.

 

Mimi

Here is the recipe:

Pear, Apple and Brie Crepes

1 or 2 crisp green or red apples (Granny Smith)
2 ripe pears (1 red and 1 of another color)
4 T honey
4 T butter
2 T brown sugar
4 oz brie
4 homemade crepes...make crepes first...crepe recipe below
Optional:  Dust finished crepe with powdered sugar, a dollop of whipped cream, and/or nuts of your choice, and a dash of cinnamon.


Basic crepe recipe: 
1 ½ cup milk
2 T vegetable oil
3 eggs
1 1/2 cup all purpose flour
1/8 t salt


Put all ingredients into the blender in order given-milk, oil, eggs, flour, and salt.  Cover and process at high speed until smooth.  Scrape container a few times.
If using a hot 8-10" skillet, pour just enough batter into the pan and rotate pan quickly to
coat bottom.  If using a crepe maker, pour batter into a large plate and quickly dip hot
crepe maker into batter.  Just coat the bottom not the sides of the crepe maker.


Crepes are finished when the edges begin to lift up.   Slip a knife or thin spatula under the
edge of the crepe and lift straight up.  (I always flip the crepe over and cook the other side
for just a second and then stack on plate using a paper towel or wax paper to keep finished
crepes from sticking together. (Crepes can be stored in refrigerator, tightly wrapped up to a week. To freeze, stack with wax paper or paper towel between each crepe and place in a plastic freezer bag.  Seal tightly.  Makes about 10-12 crepes.


Pear, apples and brie filling:
1 or 2 large crisp green apples (Granny Smith), core and slice in 1/8 to 1/4" slices
2 ripe pears (1 red and 1 of another color), core and slice in about 1/8 to 1/4" slices
4 T butter
2 T brown sugar
4 T honey
4 oz brie
Optional:  A sprinkle of powdered sugar or a dollop of whipped cream on the top of the finished crepe with a dash of  cinnamon and/or a few nuts 


Melt 4 T of butter in a skillet.  When melted stir in the 2 T of brown sugar and 2T of the honey.  Stir to combine.  Drop in the sliced apples and pears and saute' until almost soft.
To assemble:
Cover each crepe with a thin slice of brie.  Spread  sauteed apples and pears on half of the crepe dividing the mixture equally among the 4 crepes.

Fold the top of the crepe over the filling and carefully place in an oiled or sprayed skillet and heat until the brie just begins to melt.  Plate the crepes and drizzle the top of each crepe with more honey and remaining juice from the saute pan.   Optional:  Sprinkle with  the top of the crepes with a light dusting of powdered sugar, a dollop of whipped cream and/or nuts of your choice and a dash of cinnamon.  Serve immediately.


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