Crepes with pears & maple syrup from Josée di Stasio Recipe

Name: Crepes with pears & maple syrup from Josée di Stasio
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 4 firm Bosc pears, unpeeled; 20 mL (4 tsp.) maple sugar,; brown sugar,; or white sugar; 500 mL (2 cups) milk; 30 mL (2 tbsp.) maple syrup; 5 eggs; 2 mL (1/2 tsp.) vanilla extract or ground cinnamon; 310 mL (1 1/4 cups) flour; 2 mL (1/2 tsp.) salt; 30 mL (2 tbsp.) melted unsalted butter; 15 mL (1 tbsp.) unsalted butter; 250 mL (1 cup) plain Greek yogurt or fresh cream; A drizzle maple syrup for serving; 80 mL (1/3 cup) slivered almonds, toasted

Ingredients

4 firm Bosc pears, unpeeled
20 mL (4 tsp.) maple sugar,
brown sugar,
or white sugar
500 mL (2 cups) milk
30 mL (2 tbsp.) maple syrup
5 eggs
2 mL (1/2 tsp.) vanilla extract or ground cinnamon
310 mL (1 1/4 cups) flour
2 mL (1/2 tsp.) salt
30 mL (2 tbsp.) melted unsalted butter
15 mL (1 tbsp.) unsalted butter
250 mL (1 cup) plain Greek yogurt or fresh cream
A drizzle maple syrup for serving
80 mL (1/3 cup) slivered almonds, toasted

PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 6 servings

Instructions

Preheat oven to 180°C (350°F).
Slice pears in half lengthwise and remove core using a melon baller or teaspoon.
Dust the inside half of each pear with maple sugar.
Place half-pears onto a baking sheet lined with aluminum foil, sugared side down.
Bake for 20 minutes or until tender.
Insert a knife into flesh to check doneness.
Turn pears over and glaze on broil for 2 minutes, watching closely.
Cool and cut into thin wedges.
Set aside.
In a large bowl, beat milk, maple syrup, eggs, and vanilla with an immersion blender or whisk.
Add flour and salt and beat until smooth.
Sift and refrigerate in an airtight container for 2 to 24 hours.
Add melted butter just before cooking the crepes.
Preheat oven to 110°C (225°F).
Heat a non-stick 20-cm (8-in.) skillet over medium heat.
Lightly butter the skillet with a paper towel and remaining butter.
Pour a few drops of crepe batter to check heat.
When ready, pour 80 mL (? cup) of batter in skillet and spread with the back of a spoon.
Cook for 1½ minutes.
Flip and cook another 45 seconds.
Crepe should be golden.
Cook one crepe at a time and keep warm in the oven on a plate covered loosely with aluminum foil.
Reduce heat if crepes start to brown.