Pear Ginger Breakfast Crepes
Pear Ginger Breakfast Crepes
How Do You Rate Pear Ginger Breakfast Crepes?
Cook Time
This Recipe Consists of Two Parts
- The Crepe Dough (which must be refrigerated for 45 minutes for best results)
- 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
- 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.
- Refrigerate Crepe Mix for 45 minutes.
- 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)
- 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.
- 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.)
- 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.
- 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).
- 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.
Step 2.
Step 3.
Step 4.
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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
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?
Love this Ginger Recipe? Here is another ...
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