Best 4 Crepes With Brown Sugar Pears And Fudge Sauce Recipes

CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE

Steps:

• Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. 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.
• Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. 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. 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.)
• Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. 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. 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. Brush crepes with some of cooking liquid from pears.
• Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.

KRISTEN'S BROWN SUGAR CREPE FILLING

Steps:

• Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

CLASSIC FRENCH CREPES BEURRE-SUCRE (BUTTER AND SUGAR)

Steps:

• Amounts can be adjusted according to personal taste and the size of your crepes.
• Cut the butter into little pieces.
• Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
• Scatter the rest of the little pieces of butter over the top of the crepe.
• Let them melt a little.
• Sprinkle the sugar over the melty butter.
• After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
• Fold the left third of the crepe over the middle, then fold the right third over that, and let the folded crepe heat in the pan for a few more seconds.
• Remove the crepe from the pan and eat it hot-- the sugar should be mostly melted into the butter, with a hint of pleasantly grainy sugariness at moments.

PEARS IN BROWN SUGAR SAUCE

Steps:

• Slice pears into quarters; remove and discard seeds and cores.
• Melt 1 teaspoon butter in a frying pan over medium heat. Add pears and cook, turning occasionally, until golden brown, 3 to 5 minutes. Remove from the heat.
• Combine brown sugar, water, and remaining 1 teaspoon butter in a medium saucepan over medium heat. Cook, stirring constantly, until boiling. Remove from the heat and let sit until thickened slightly, 3 to 5 minutes.
• Place pear quarters on 4 small plates. Pour brown sugar sauce over pears and top with whipped cream.