Chocolate Crepes with Pear Filling
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 742 kcal | (35 %) | ||
| Protein | 17.9 g | (18 %) | ||
| Fat | 34.8 g | (30 %) | ||
| Carbohydrates | 89 g | (59 %) |
Ingredients
- For the batter
- 200 grams Pastry flour
- 1 tsp Baking powder
- salt
- milk
- 3 medium-size eggs
- 100 Dark chocolate
- For the filling
- 2 Pear
- Pear juice
- 1 Vanilla bean
- 1 Tbsp Pear brandy
- 2 Tbsps vanilla pudding mix
- 80 grams butter
Preparation steps
For the filling: Rinse, quarter and core the pears and cut into thin wedges. Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the pear juice and pear brandy and bring to a boil. Stir the pudding powder with 2 tablespoons of cold water until smooth and whisk into the boiling juice. Return to a boil and add the pear slices. Remove from the heat, cover and let steep 15 minutes. Let cool.
For the batter: In a bowl, whisk together all ingredients except the chocolate, let stand 15 minutes.
Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water. Stir in the batter.
Heat a little of the butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining butter and batter to make 8 thin crepes.
Spoon the pear filling over the warm crepes, fold and serve.
