I grew up indulging in sweet crêpes stuffed with so much Nutella, it would spill to the side and I'd then happily wipe it clean with another piece of delicious dough. Until now, my mind can't disconnect crêpes from the chocolate-hazelnut goodness it partners so well with.
It wasn't until my friend Aurelie, a born and bred Parisienne, shared her dinner ideas that she enlightened me with savory crepes. She regularly serves her family crêpes stuffed with cheeses and vegetables. What a lovely idea, it is.
But I still couldn't do it. Crêpes, to me, are fundamentally a decadent breakfast or a sweet dessert. So, instead, I decided to bridge a small gap and stuffed them with Maple Roasted Pears. The chocolate-hazelnut goodness had to stay on the shelf this time.
The result was a subtly sweet pear stuffing wrapped in a savory crepe batter, a harmonious balance of tastes. I finished it off with a sprinkle of turbinado sugar, for a faint crunch, that adds some texture to each bite.
This crêpes recipe that I found here is actually Julia Child's Master Crêpes Recipe, it can be used for sweet or savory fillings and is an easy, versatile recipe. A treasure to keep in your recipe box.
I hope you enjoy. And maybe bring out the chocolate-hazelnut decadence for your final bite. It's crêpes after all.
Julia Child's Crêpe Recipe
1 cup all-purpose flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan
for the pears:
2-3 large pears, halved and cored
1 tablespoon of turbinado sugar
Blend all of the ingredients in a blender and refrigerate for 25 minutes, giving the batter time to thicken. Meanwhile, preheat your oven to 425F, brush each pear with maple syrup and roast for 25 minutes or until a fork easily punctures through the middle. Cool, and dice.
Once the batter is ready, heat a large nonstick skillet on medium heat. Brush some butter and spoon 3-4 tablespoons from the crepe batter. Swirl the skillet so the batter coats the bottom evenly. Once you see bubbles forming, release the sides of the crepe with a rubber spatula, quickly flip it over and cook briefly for another minute. You want the crepe to be a nice golden color. Repeat with the remaining batter, brushing the skillet with butter along the way as needed. Yields approximately 10-12 crepes.