One of the great things about being an adult is that nobody will give you shit for eating crepes with sugary pears and whipped cream for dinner. I have been known to also have a bowl of cereal for dinner or, like today, for lunch. Sure, there is some self recrimination that may happen but if you have homemade crepes, or my personal favourite, waffles with strawberries and whipped cream, self recrimination will be easily usurped by great satisfaction.
I have been making these crepes a lot lately. Sometimes I’ve served them as dessert with different fruit and lots of whipped cream or dulce de leche and sometimes I whip them up for a lazy brunch. We had these on Christmas morning for our brunch and I made them the night before. They reheated beautifully. You wouldn’t have even known that I made them the day before.
I haven’t been feeling pretty low lately and making these simple little crepes have given me some satisfaction that I can still do something right. Maybe it is just the winter blues but I think it is more likely related to career issues, or lack thereof. I feel pretty lost most days since my son is at school and I have a lot of time on my hands. I have been job hunting and there are a couple positions that I’ve applied for that I would love to get. My resume has been sent off via email so now I just wait and hope that I get an interview.
As I try to find a job outside of the home I still have plans for this blog. I did have a new name chosen for a complete redesign but it turned out that someone had a name that was way too close already. I was almost ready to launch the new design when we did a little extra searching just to make sure it was good when we found the other site. Anyhow, I’ve been having a little bit of a pity party about it for the past month or so because I can’t come up with a new name that I like. I’m finding that it is a very personal decision and that I am definitely over thinking it.
I know I will figure out a new name for the blog soon and I hope you all will like it. I may not have a huge readership but if you are reading this now, just know that you are truly appreciated by me.
Now go and make yourself some crepes for dinner. 😉
Pears cooked in a basic caramel that can be used to top crepes, waffles or a simple cake for dessert.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 cup granulated sugar
- 6-8 pears, peeled and cored
- 1/4 cup water
- 1 cup light buckwheat flour*
- 2 cups milk
- 4 eggs
- pinch of salt
- Cut the peeled and cored pears into eighths and set them aside
- Pour the sugar into a large saucepan. Pour the water around the perimeter of the sugar and heat on the stove at a medium-high heat.
- Swirl the pan occasionally and the sugar will start to melt.
- If the sugar isn't melting evening feel free to use a spoon. Any crystallization that may occur will dissolve when you add the pears and their juice is released.
- Keeping stirring or swirling the pan around to keep the sugar moving when the colour begins to darken. It could take up to 10 minutes for the sugar to fully caramelize.
- When the sugar has liquified and turned a deep amber, add in the pears and cook for 5-10 minutes.
- Allow the pears to cool slightly and serve or store in the fridge for up to a week. You could also freeze the pears in the caramel syrup.
- Whisk together all the ingredients in a large glass measuring cup or a bowl until there are no lumps.
- Let the batter sit at room temperature for an hour before frying the crepes.
- Heat a small non-stick frying pan (use a purpose-made crepe pan if you have it) and brush it with melted butter.
- Ladle out about a 1/4 cup of the batter and lift the pan up and swirl the batter around so that it coats the pan. If the batter is a little thick then add a tablespoon or so of milk to thin it out a little bit.
- When the top of the batter looks dry, flip the crepe and cook it on the other side for another 30 seconds or so. It will take about a minute to cook on the first side. Pile them on a plate as the crepes finish frying.
- If your pan is too hot, the batter won't spread out in the pan. Adjust the heat accordingly if this happens.
- Butter the pan before frying each crepe.
- Serve right away or wrap the crepes piled on the plate in plastic and keep them in the fridge overnight to serve later.
- Makes approximately 20 crepes
Light buckwheat can be found in health food stores. Most organic sections of the grocery store carry the regular kind which is darker and the texture is a little rougher but works very well. It is akin to using whole wheat flour instead of white all purpose flour.