Crepes with Sautéed Pears in Wine Sauce

Name: Crepes with Sautéed Pears in Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mediterranean, French, European
Ingredients: 1 kilograms Bosc pears (about; 1 teaspoon butter; 2 Tbsps melted butter; 1 Tbsp cornstarch; 118 milliliters egg substitute; 94 grams 3/4 cup all-purpose flour (about; 2 Tbsps lemon juice; 118 milliliters light brown sugar, divided; 118 milliliters 2% reduced-fat milk; 118 milliliters pear nectar; 118 milliliters riesling or other dry white wine; 1 Dash salt; 1 teaspoon sugar; 118 milliliters water

Crepes with Sautéed Pears in Wine Sauce might be just the morn meal you are searching for. This recipe makes 9 servings with 221 calories, 3g of protein, and 4g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up bosc pears, dash of salt, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife.

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Crepes

All Purpose Flour

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Measuring Cup

Knife

Combine flour and next 6 ingredients (through salt) in a blender; process until smooth, scraping sides.

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All Purpose Flour

Salt

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Blender

Let stand 30 minutes.

Heat an 8-inch crepe pan or nonstick skillet over medium heat.

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Frying Pan

Brush pan lightly with melted butter.

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Butter

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Frying Pan

Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook 30 seconds or until center is set.

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Spatula

Frying Pan

Place crepe on a towel; cool completely. Repeat procedure with remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

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Crepes

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Wax Paper

To prepare filling, peel pears, reserving peels; thinly slice pears. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat.

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Butter

Pear

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Frying Pan

Add pear slices in a single layer to the pan; saut 1 minute on each side or until slightly softened.

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Pear

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Frying Pan

Add 1 tablespoon brown sugar to pan; saut 6 minutes or until golden.

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Brown Sugar

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Frying Pan

Remove pears from pan.

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Pear

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Frying Pan

Add peels and remaining 7 tablespoons brown sugar to pan; cook 1 minute or until sugar dissolves, stirring constantly.

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Brown Sugar

Sugar

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Frying Pan

Combine pear nectar, wine, and cornstarch in a small bowl; stir well with a whisk.

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Pear Nectar

Corn Starch

Wine

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Whisk

Bowl

Add nectar mixture to pan; bring to a boil. Reduce heat, and simmer 2 minutes or until thickened, stirring constantly. Strain sauce through a fine sieve, pressing on the peels to extract all of the liquid. Discard solids.

Ingredients you will need

Sauce