Crepes with Brown Sugar Pears and Fudge Sauce

Crepes with Brown Sugar Pears and Fudge Sauce
You can never have too many morn meal recipes, so give Crepes with Brown Sugar Pears and Fudge Sauce a try. One serving contains 310 calories, 9g of protein, and 14g of fat. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up butter, salt, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes.
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All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
MilkMilk
SaltSalt
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BlenderBlender
2
Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
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ButterButter
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BlenderBlender
3
Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat.
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Frying PanFrying Pan
4
Brush with melted butter.
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ButterButter
5
Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds.
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Frying PanFrying Pan
SpatulaSpatula
6
Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
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ButterButter
CrepesCrepes
WrapWrap
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Plastic WrapPlastic Wrap
Frying PanFrying Pan
7
Preheat broiler.
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BroilerBroiler
8
Brush baking sheet with melted butter.
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ButterButter
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Baking SheetBaking Sheet
9
Place 1 crepe on prepared baking sheet.
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Baking SheetBaking Sheet
10
Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices.
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Brown SugarBrown Sugar
PearPear
11
Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices.
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CrepesCrepes
PearPear
12
Brush crepes with some of cooking liquid from pears.
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CrepesCrepes
PearPear
13
Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes.
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CrepesCrepes
14
Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over.
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CrepesCrepes
PearPear
15
Place scoop of ice cream alongside.
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Ice CreamIce Cream
16
Drizzle with warm Fudge Sauce.
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FudgeFudge
SauceSauce
17
Serve, passing remaining sauce separately.
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SauceSauce

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Fleur Haut Gaussens Bordeaux Superieur. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.
Chateau Fleur Haut Gaussens Bordeaux Superieur
Chateau Fleur Haut Gaussens Bordeaux Superieur
Deep ruby robe, intense aromas of black berries, toast, spices and vanilla. Fresh and fruity in the mouth with velvety tannins and a nice finish.Blend: 85% Merlot, 5% Cabernet Sauvignon, 5% Malbec, 5% Petit Verdot