1 red pear
¼ cup butter
¼ cup maple syrup, divided
½ cup heavy cream
½ cup toasted crushed walnuts
- Make the crepes according to the directions. The flour swap is 1:1 with the main goal reaching a batter consistency that is on the thin side but is not so thin that it feels like water. It should swirl around the pan with ease.
- While making the crepes, quarter the pear and remove the core. Cut the pears into ¼” thick slices. Heat a large pan and add the butter. Melt, then add the pears and cook for a couple minutes, just to warm them. Add the maple syrup and continue to cook until the pears are slightly soft.
- Finally, whip the cream (by hand or with a mixer) until the cream has thickened. Serve the crepes with a dollop of the cream, a few pears, some of the maple butter, and a sprinkle of toasted walnuts.
Feel free to swap the pears for another in-season fruit.
Keywords: rye crepes