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Pear Ginger Breakfast Crepes

Updated on August 31, 2013

Pear Ginger Breakfast Crepes

Pear Ginger Crepes
Pear Ginger Crepes | Source

How Do You Rate Pear Ginger Breakfast Crepes?

5 stars from 2 ratings of Pear Ginger Breakfast Crepes

Cook Time

Prep time: 45 min
Cook time: 10 min
Ready in: 55 min
Yields: 4 large crepes

This Recipe Consists of Two Parts

  1. The Crepe Dough (which must be refrigerated for 45 minutes for best results)
  2. The Ginger - Pear Sauce (which can be made while dough is in refrigerator)


Ingredients

  • 1 can pear slices
  • 1 can pear nectar, 5 1/2 oz can
  • 2/3 cup sugar
  • 1 teaspoon ginger root, fresh
  • 2 tablespoons cornstarch
  • 3 tablespoons butter
  • 1 tablespoon Coconut Oil, (Optional)
  • pinch of salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup all purpose flour
  • 1 teaspoon lemon juice

Instructions for Cooking

  1. Beat Milk and Eggs with 1 tablespoon melted butter. Add flour and mix well. I like to sprinkle a teaspoon of Cinnamon into the dough while mixing.
  2. Refrigerate Crepe Mix for 45 minutes.
  3. Drain Pears & save the syrup. In a large saucepan on medium high heat combine Sugar, Cornstarch, grated Ginger, Pear Nectar & Pear syrup from the can of Pears that you saved. Stir well and bring to a boil until thick. (1 minute)
  4. After the sauce has thickened and boiled for at least 1 minute, remove from heat and stir in 1 tablespoon butter, 1 teaspoon of lemon juice and your pear slices. Set Aside, allowing the Pear slices to marinate in the sauce.
  5. Heat skillet (I prefer to use my cast iron skillet for even heat distribution) over medium with 1 teaspoon of Organic Coconut Oil. *If you do not have Coconut Oil, you can use 2 teaspoons of butter. (Or you can mix 1 teaspoon of butter and 1/2 teaspoon of Coconut Oil, like I sometimes do.)
  6. After 45 minutes, remove your Crepe mixture from the refrigerator and pour a thin layer into the hot skillet, covering the bottom of the pan evenly.
  7. Since Crepes are made to be thin, they do not take as long to cook as pancakes do. You should be able to lift the side of your crepe easily with your spatula. When the bottom of your Crepe is 'golden brown' in color (about 2 to 3 minutes) flip over and cook opposite side (1-2 minutes more).
  8. Upon cooking your Crepe to a golden brown perfection, you can serve it up with your Ginger Pear Sauce, and make the next Crepe. I like to roll some of the Pears up in the middle like a burrito, then drizzle some of the sauce on top and serve. It is healthy, tasty, and a top favorite breakfast to make that cheers up the family when they eat it.

Step 1.

Beat Eggs, Milk, and 1 teaspoon of (melted) butter. Mix well, then add flour.
Beat Eggs, Milk, and 1 teaspoon of (melted) butter. Mix well, then add flour. | Source
For best results, Sift Flour into bowl.
For best results, Sift Flour into bowl. | Source
Electric Egg Mixer
Electric Egg Mixer | Source
1/2  teaspoon of cinnamon to mix.
1/2 teaspoon of cinnamon to mix. | Source

Step 2.

Cover and refrigerate Crepe Mix for 45 minutes
Cover and refrigerate Crepe Mix for 45 minutes | Source
Chef Salter helps me keep an eye on the time.
Chef Salter helps me keep an eye on the time. | Source

Step 3.

Drain Pears and set the drained syrup aside (you will need it for your sauce)  You will also need one can of Pear Nectar for your sauce.
Drain Pears and set the drained syrup aside (you will need it for your sauce) You will also need one can of Pear Nectar for your sauce. | Source
Combine 2/3 Cups Sugar, 2 tablespoons Corn Starch and a dash of salt in bowl and stir until evenly incorporated.
Combine 2/3 Cups Sugar, 2 tablespoons Corn Starch and a dash of salt in bowl and stir until evenly incorporated. | Source
Make sure to stir Sugar, Salt and Cornstarch well.
Make sure to stir Sugar, Salt and Cornstarch well. | Source
Pour Nectar and Pear Syrup in Saucepan over medium High Heat. Stir in grated Ginger Root.
Pour Nectar and Pear Syrup in Saucepan over medium High Heat. Stir in grated Ginger Root. | Source
Peel and grate 1 teaspoon of Fresh Ginger Root to add to the Saucepan. After Ginger is mixed well, then add Sugar/Cornstarch/Salt mix.
Peel and grate 1 teaspoon of Fresh Ginger Root to add to the Saucepan. After Ginger is mixed well, then add Sugar/Cornstarch/Salt mix. | Source

Step 4.

Bring Sauce to Boil for 1 minute.
Bring Sauce to Boil for 1 minute. | Source
Turn Off Stove Heat and add Butter and Lemon Juice. Stir.
Turn Off Stove Heat and add Butter and Lemon Juice. Stir. | Source
Add Pear Slices last, and let marinate. Sauce will thicken some as it sets.
Add Pear Slices last, and let marinate. Sauce will thicken some as it sets. | Source

Ready To Make Some Crepes?

Crepe Mix from Refrigerator ... nice & chilled
Crepe Mix from Refrigerator ... nice & chilled | Source

Let's Make Some Crepes Together!

Now you want to heat your skillet over medium (you can substitute Coconut Oil here instead of Butter or other Cooking Oil on the skillet.

Grab your crepe mix from the fridge.

You will want to focus on making your Crepes in a timely manner, as you do not want your Sauce to get cold. However, the sauce stays pretty hot for a while.

Steps 5, 6, 7, 8

This is where you can opt to use 1 Tablespoon of Coconut Oil instead of Butter in your Skillet.
This is where you can opt to use 1 Tablespoon of Coconut Oil instead of Butter in your Skillet. | Source
After 3-4 minutes of cooking, your Crepes will be a golden Brown - ish color on both sides.
After 3-4 minutes of cooking, your Crepes will be a golden Brown - ish color on both sides. | Source
Pear Ginger Breakfast Crepe
Pear Ginger Breakfast Crepe | Source

Substitutions to fit your taste preferences

In the case that you choose to use fresh Pears for the Breakfast Crepes, you will need to substitute the Pear syrup with a second can of Pear Nectar, in addition to an extra minute of boiling time when cooking your Ginger Pear Sauce.

Organic Coconut Oil

Have You Ever Cooked Or Baked with Coconut Oil before?

See results

Under Construction ...

All recipe's posted from Aplethora's Kitchen will soon be re-done to authentically incorporate my own hand made ceramic pottery, vessels, kitchenware, and other glazed ceramic works. I will be replacing all of the current display dishes in the very near future. At present time, I am working on multiple ceramic and pottery projects and am very excited to post them as soon as they are finished!

Thank you all for visiting Aplethora's Kitchen and for your patience while more handmade fine arts are under construction!

Comments

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    • Aplethora23 profile imageAUTHOR

      Angie Power 

      5 years ago from North Cali

      This breakfast was a huge treat here at home. We all loved it. Apricot is next.

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      This looks delicious, and the combination of flavors sound great!

    • Aplethora23 profile imageAUTHOR

      Angie Power 

      5 years ago from North Cali

      Thank you for the compliment Randomcreative!

    • randomcreative profile image

      Rose Clearfield 

      5 years ago from Milwaukee, Wisconsin

      It looks delicious! Thanks for the great recipe.

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