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Jacques Torres's Crepes with Caramelized Pears

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General Information

Category: Breads - Quick - Pancakes & Waffles

Date Posted: 10/2/2009

Author: Food Network

Comments:

Prep Time:

Total Time:

Serves: about 12

Ingredients

Crepes:
3   large eggs
1/4  cup granulated sugar
1   vanilla bean, seeds scraped
1/2  cup all purpose flour
grated zest of 1/2 orange
grated zest of 1/2 lemon
2/3  cup whole milk
1/2  cup heavy cream
1  to 2 Tbsp. unsalted butter for cooking

Caramelized Pears:
3   pears
2 Tbsp. dark rum
1/4  cup granulated sugar
1 Tbsp. unsalted butter

Instructions

1. Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crêpe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine mesh sieve.

2. Grease an 8 inch nonstick crêpe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crêpe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crêpe and cook for another 30 seconds. Adjust the level of heat as needed. The crêpe should be thin, light, and unevenly browned. Slide the crêpe onto a plate and continue to make crêpes until all of the batter is used. If the crêpes begin to stick to the bottom of the pan, butter the pan again.

3. Crêpes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well wrapped. Cold crêpes may stick together warm the crêpes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.

4. Peel, core and cut the pears into 1/2 inch thick slices and then cut in half crosswise.

5. Heat a large heavy bottomed frying pan over medium high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooling until the pears are done. Pour the caramelized pears onto a plate.

6. To assemble the crêpes, place one crêpe on a clean work surface. Fill the center of the crêpe with about 2 tablespoons of the caramelized pears. Fold the crêpes closed and serve.

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