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Flambeed Crepes With Pears

Western.Chefs's picture
Ingredients
  Sweet butter 1⁄2 Cup (8 tbs), softened
  Firmly packed dark brown sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ripe pears 6 Large, cored, peeled, and sliced
  6 1/2 inch crepes 12
  Eau de vie de poire/Other pear brandy, dark rum/ kirsch 1⁄2 Cup (8 tbs)
Directions

Prepare the crepes.
Combine butter, sugar, and cinnamon in a small mixing bowl and blend well.
Heat mixture in a large skillet or chafing dish, stirring over medium heat until sugar has completely dissolved.
Add pears and simmer until tender, about 10 minutes.
(Time will vary with type of pears and their degree of ripeness.) Fold crepes in half, then in half again, forming neat wedges.
Add folded crepes to skillet one at a time, spooning sauce over the top of each, and arranging them in a single layer if possible.
Warm the liquor in a ladle or small pan over high heat for 20 seconds, then carefully ignite with a match and pour over the top of the crepes.
Gently shake the pan, stirring slowly with a wooden spoon for 2 to 3 minutes, until the flames go out.
Divide the crepes and pears among 6 individual dessert plates, spoon sauce over the top of each, and serve immediately.

Recipe Summary

Method: 
Blending
Ingredient: 
Pear

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