A crêpe is a type of very thin pancake, usually made from wheat flour. While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America.
In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to crêpes Suzette or elaborate savoury fillings.
Here is a delicious recipe with chocolate filling and ginger-pear sauce !
- Preparation time : 30 mn
- Pause : 2 hours
- Cooking time : 20 mn + 3 minutes per crêpe
- Cost : medium
- Wine : Poiré or Cider
Ingredients : 12 crêpes
- 125 gr flour
- 25 cl milk
- 20 gr unsalted butter
- 2 eggs
- 3 tablespoons olive oil
- a pinch of salt
- 1 tablespoon white sugar
Filling : chocolate sauce
- 200 gr dark chocolate finely chopped (70% cocoa)
- 40 cl water
- 100 gr white sugar
- 4 tablespoons crème fraîche
Sauce : ginger and pear
- 5 big pears or canned pears (200 gr)
- 1 cup of water
- 50 gr white sugar
- 1/4 lemon juice
- 1 teaspoon of fresh grated ginger
- 1/2 teaspoon ginger powder
Tips : if you do not have fresh ginger, you can have some frozen one, which is also delicious.
Step 1 (Batter – step 1-4)
In a large bowl, pour flour, make a well and pour half of the milk. Mix with a spatula, starting from the centre of the bowl.
Whip the eggs and mix them with flour and milk in the bowl. Add 1 tablespoon of olive oil, a pinch of salt and 1 tablespoon of white sugar.
Slowly pour the rest of the milk. The pancake batter should be smooth but not too runny.
Cover and let it rest for 2 hours at room temperature.
Step 5 (Ginger-pear sauce : steps 5-6)
If using fresh pears : In a medium heavy saucepan, simmer white sugar, lemon juice and water for 3 minutes, then put the pears in. Cover with a lid and let the fruits poach for 20 minutes, turning them upside down, once or twice. Remove the pan from heat. Reserve 2 pears in a plate.
If using canned pears, you can skip this step.
Add fresh grated ginger to the 3 pears in the pan. Mix and let it cool down for 5 mn. Then mix them with an electric blender, in order to have an homogenous ginger-pear sauce.
Tips : if the batter is going lumpy, you can sieve it.
Heat a lightly oiled frying pan over high heat. Pour ½ ladle of batter into pan for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Step 8 (Chocolate sauce)
In a pan, melt chocolate with water. Add crème fraîche and sugar. Stir with a wooden spatula until the mixture is even. Simmer at low heat for 3 mn, keeping stirring. Then remove from heat, but keep it lukewarm.
Cut in quarters the 2 remaining pears. Remove the stem. Then cut each quarter into 3 thick slices.
In a plate pour some ginger-pear sauce. Then lay one crêpe and fill with chocolate sauce. Fold each crêpe in 4. Garnish with 3 slices of pear. Drizzle with some ginger powder. Serve immediately.
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