Baked Pear and Hazelnut Crepes

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It starts with a classic crepe recipe that can easily be made gluten and dairy free, filled with yoghurt, baked cinnamon pears and drizzled with Barker’s Chocolate Hazelnut Sauce. An unforgettable food experience!

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 

Recipe by @amie.milton

INGREDIENTS

Baked Pears

  • 4 small pears, not too ripe
  • 3 tbsp maple syrup
  • 1 small lemon rind and juice
  • 1 tsp vanilla paste/essence
  • 1 tsp ground cinnamon

Crepes

  • 210 grams plain flour substitute oat flour or chickpea flour for GF
  • 3 eggs
  • 450 ml milk or almond milk for DF
  • 2 tsp vanilla paste/essence
  • Pinch of salt

To serve

  • 400 grams Greek yoghurt (coconut yoghurt if dairy free)
  • 4 tbs chopped roasted pistachios or hazelnuts, use pepita seeds if nut free
  • 1 bottle Barker's Hazelnut Chocolate Dessert Sauce

METHOD

For the baked pears

  • Preheat the oven to 180°C.
  • Cut the pears in half and place in an oven proof casserole dish.
  • Mix the maple syrup, lemon juice, lemon rind, cinnamon and vanilla together in a small bowl. Pour the mixture on top of the pears being sure to cover them all completely.
  • Bake for 30-45 minutes or until tender. The baking time will vary depending on the size of your pears.
  • Optional: Half way through baking, you can take the pears out and flip them over to coat the opposite side in the syrup.

Crepes

  • In a blender, place all of the crepe ingredients and blend on high until combined. Set aside for 15-30 minutes until the mixture is slightly bubbly on top.
  • While the pears are baking you can make the crepes.
  • Place a large saucepan over a medium heat. Spray with cooking oil and let the saucepan heat up well. To get a nice pattern on the crepes I find it best when the pan is nice and hot.
  • Pour about 1/3 cup of batter into the pan and swirl around quickly to evenly coat the base of the pan. Let the crepe cook for 2 minutes on this side, flip and cook on the other side for 1 minute.
  • This recipes makes approximately 8 large crepes.

To serve

  • This recipe makes 1 small baked pear and 2 crepes per person.
  • Take one crepe and spread 50 grams of the yoghurt in the middle. Layer half a baked pear cut in slices on top of the yoghurt and roll the crepe up. Repeat with the second crepe.
  • Drizzle your desired amount of 1 bottle Barker's Hazelnut Chocolate Dessert Sauce on top of each crepe and sprinkle with chopped nuts.
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