Baked Pear & Chocolate Crepes
Ingredients:
BAKED PEARS
4 small, not too ripe Pear
3 tbsp Maple syrup
1 rind and juice Lemon
1 tsp Vanilla essence
CREPES
210 g Plain flour
3 Egg
450 ml Milk
2 tsp Vanilla essence
a pinch of Salt
TO SERVE
400 g Greek yoghurt
4 tbsp Hazelnuts
A drizzle Barker's Professional Chocolate Topping
Method:
BAKED PEARS
Preheat the oven to 180°C.
Cut the pears in half and place in an oven proof casserole dish.
Mix the maple syrup, lemon juice, lemon rind, cinnamon and vanilla together in a small bowl. Pour the mixture on top of the pears being sure to cover them all completely.
Bake for 30-45 minutes or until tender. The baking time will vary depending on the size of your pears.
Optional: Half way through baking, you can take the pears out and flip them over to coat the opposite side in the syrup.
CREPES
In a blender, place all of the crepe ingredients and blend on high until combined. Set aside for 15-30 minutes until the mixture is slightly bubbly on top.
While the pears are baking you can make the crepes.
Place a large saucepan over a medium heat. Spray with cooking oil and let the saucepan heat up well. To get a nice pattern on the crepes I find it best when the pan is nice and hot.
Pour about 1/3 cup of batter into the pan and swirl around quickly to evenly coat the base of the pan. Let the crepe cook for 2 minutes on this side, flip and cook on the other side for 1 minute.
This recipes makes approximately 8 large crepes.
TO SERVE
This recipe makes 1 small baked pear and 2 crepes per person.
Take one crepe and spread 50 grams of the yoghurt in the middle. Layer half a baked pear cut in slices on top of the yoghurt and roll the crepe up. Repeat with the second crepe.
Drizzle your desired amount of 1 bottle Barker's Professional Chocolate Topping on top of each crepe and sprinkle with chopped nuts.
This Recipe Uses:
