In some places they have declared February 2 as the 'International Crêpes Day', being a traditional French event, where Candlemas is celebrated and crêpes are cooked to enjoy with family and friends. Coincidence or not, today we have for you a delicious recipe for crêpes, also called crepes, pancakes, crepes, pancakes, feixos or just pancakes thin, and hope you feel encouraged to prepare at home, if not today, this weekend, because These C repes with pears and tangerine juice are a delicious dessert or snack that you cannot miss.
As you will see below, you have on the one hand the basic recipe for crepes that, as we indicate in the ingredients, come out more than a dozen, so you can save them to also make savory or other sweet recipes. And remember that crepes can also be frozen. On the other hand, you have the recipe for pears with tangerine juice, which are inspired by this recipe for pears with Cointreau, either of the two is wonderful with these fine and delicious pancakes, so do not stop enjoying your crepes with pears, hazelnuts and tangerine .
Ingredients (4 diners)
For the crepes (approx. 15 units)
- 240 grams of flour
- 1 tsp icing sugar
- 1 pinch of salt
- 3 eggs L
- 500ml whole milk
- w/n extra virgin olive oil (or butter).
for the pears
- 2 large firm pears
- 12 hazelnuts
- 75 grams of brown sugar
- a few drops of vanilla essence
- a pinch of cinnamon
- 50 grams of natural tangerine juice.
for the pancakes
Put the flour, sugar, pinch of salt in a bowl and mix. Then add the eggs one at a time, preferably cracking them first into a small cup or bowl, then adding them to the bowl of flour.
Once the three eggs have been incorporated, add the milk and mix well with the rod until you obtain a fine and homogeneous dough. If you wish, you can add 50 grams of melted butter to the dough and beat until it is integrated.
Cover the bowl and let it rest in the fridge for about an hour, this way the flour will be completely hydrated and the dough will take on more body, in addition, any bubbles that have been generated when beating the ingredients of the dough will disappear.
To make the crepes, heat a non-stick frying pan or pan and brush it with extra virgin olive oil, or if you prefer, with butter. Pour a ladle of crepe batter and turn the pan so that it is spread over the entire base, leaving a thin layer. Cook for one minute over medium-high heat and flip to brown the other side.
Repeat the same operation until you finish with the prepared dough. The amount of crepes will vary depending on the diameter of the pan and how thin they are made.
for the pears
Peel the pears and cut them into cubes, put them in a non-stick pan with the sugar, the chopped hazelnuts, the dried apricots, the vanilla, the cinnamon and the freshly squeezed mandarin juice.
Mix well and put over medium heat, cook for about ten minutes, the pears should be tender but firm, and the juice should caramelize, you can reduce it (once the pears are removed) until it has the texture of liquid caramel. Booking.
Finish and presentation
You can fill the pancakes with the well drained sautéed pears forming cylinders or handkerchiefs (like triangles). To finish, dress the crepes with the tangerine caramel and chopped toasted hazelnuts, grated dark chocolate, chocolate sauce… Bon appetit!
c/s = soup spoon
c/p = dessert spoon
c/c = coffee spoon
c/n = Quantity needed