Crêpes Bag with Baked Pear

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

For the dough:

For the filling: (apple and pear compote)

For the garnish: (pear halves)

3 pear (s)
some butter
Vanilla paste
some water

For decoration:

powdered sugar
cinnamon - sugar

Instructions

If the vanilla paste is not available, you can also use vanilla pulp, vanilla extract or bourbon vanilla sugar.
I always start with the pear halves from the oven, so they have time to cook during my other preparations. Preheat the oven to 150 ° C. Peel, halve and core the pears or hollow them out a little to make a small hollow.
Put a piece of butter in the well and a little vanilla paste. Put in ovenproof dishes. Pour a little water into the molds so that the pears don`t dry out in the oven.
Cover with aluminum foil and put in the oven. Reduce the temperature to 100 ° C. In between, check out the pears and, if necessary, add a sip of water again if the pears give the impression that they are burning to the ground. If 100 ° C is not enough (I noticed that there are differences depending on the oven), you can increase it back to 150 ° C in between.
For the crepe batter, put the flour, sugar and salt in a bowl. Add the eggs and beat well with a whisk. Stir in the milk until a smooth batter is formed. Gradually add the rest of the milk and cream. While preparing the compote, let the finished dough stand in a warm place.
For the apple and pear compote, soak the sultanas in water. Peel and core the apples and pears and cut into small pieces. Take the sultanas out of the water and squeeze them out.
Heat butter in a saucepan at approx. 150 ° C. Add the sultanas, apples and pears, as well as sugar, vanilla paste and a pinch of salt. Let everything boil down with a sip of water, stirring constantly. Add the cinnamon stick to the fruit.
When the compote is simmering nicely, turn the stove back to 100 ° C, cover the pot and let it simmer gently. Stir every now and then and add a sip of water if necessary.
Now fry the crepes. Before baking, remove the aluminum foil from the pears, this will give them a nicer golden brown color.
Stir the batter and add the vanilla paste. Heat the pan. I never use butter for frying, if you like, you can brush the pan with a little clarified butter. Pour in some batter and toss so that the base is thinly covered with batter. Cook for about 1 minute. As soon as small holes appear in the surface, turn over and cook for another 30-40 seconds.
Place on a plate and be patient until you have processed the rest of the batter into crepes. My experience is that the first one or two crêpes don`t turn out perfect, so they disappear in my mouth for a taste test.
When the crepes are ready, the compote and the pear halves should also be ready. Fill the crepes with compote, tie them into small packets or bags with a piece of kitchen twine and, if necessary, dust them with powdered sugar on a plate. Add the pear half.
A wide variety of decorations with cinnamon sugar can be conjured up on the plate using stencils cut from paper. The cinnamon sugar mixture ideally complements the aroma of the baked pears.

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