Crêpes filled with Maple Roasted Pears

November 18, 2012

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
Maple syrup
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.



  1. I also think crepes should be sweet, and these sound amazing. The photography is absolutely gorgeous!

  2. Perfect and simple dessert. AND you can make crepes way ahead and freeze them.

  3. I really like your stuffing. What a treat. I love crepes. Who doesn't?

  4. I am not sure which part looks better, the amazing professional looking crepes (mine never come out so pretty) or the sweet pears that would be tasty with my yogurt.

  5. I actually love savory crepes (though I generally go for savory over sweet, so nothing new there). I love the way you shot the crepe mostly open to show off the filling!

  6. Stunning! How can anyone say no to maple roasted pears?!?

  7. I love your loose translation of stuffing in this post, so innovative! Maybe you can give me some tips on how to get my crepes to look so picture perfect!

  8. Beautiful photography and I also love your approach to the stuffing edition! Very light and refreshing.

  9. This looks delicious! Love your photography, makes me want to lick the screen :)

  10. This sounds absolutely fantastic! Your pictures are beyond stunning! They would make incredible kitchen prints!!

  11. Hi, I'm new to your blog and you make me crave for crepes! I was just browsing around and I saw your beautiful emerald green fork and knife! These are so cute! My two daughters want them (so do I)! Can we know where you got it from? Thanks very much!

    1. Thanks so much for stopping by and leaving a comment!

      They are from Pandora design (based in Milan)

  12. The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.


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