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Recipes Crepes with Greek Yogurt, Caramelized Pears, and Candied Pecans
4 servings
60 minutes total (Active 20 minutes)
Ingredients
    • For pecans
    • Parchment paper
    • 1 large egg
    • 1 teaspoon water
    • ¼ cup sugar
    • ⅛ teaspoon ground cardamom
    • ⅛ teaspoon ground allspice
    • ¼ teaspoon kosher salt
    • 1 cup pecan halves
    • For crepes
    • ¼ cup unsalted butter
    • 2 large eggs
    • 1 ½ cups whole milk
    • ½ teaspoon kosher salt
    • 4 teaspoons sugar
    • 1 cup + 2 tablespoons all-purpose flour
    • Nonstick cooking spray
    • ½ cup crème fraiche
    • 6 tablespoons maple syrup
    • 1 cup vanilla Greek yogurt
    • For pears
    • 2 firm Bartlett pears
    • 1 tablespoon unsalted butter
    • 1 tablespoon coconut oil
    • 1 lemon, for zest/juice
    • ½ teaspoon kosher salt
    Steps
    1. Prepare pecans. Preheat oven to 250°F. Line baking sheet with parchment paper. Separate egg for white (reserve yolk for another use). Combine in medium bowl: egg white, water, sugar, cardamom, allspice, and salt; whisk for 3–4 minutes until glossy and smooth.
    2. Add pecans to egg white mixture and stir gently to coat well. Spread pecans in single layer on prepared baking sheet. Bake 40–50 minutes, stirring every 10 minutes, until dry and lightly browned. Remove from oven and let stand to cool.
    3. Prepare crepes. Melt butter. Combine in medium bowl: eggs, milk, salt, sugar, and melted butter until blended. Whisk in flour to form a smooth batter; chill 30 minutes.
    4. Meanwhile, prepare pears. Zest lemon (2 teaspoons), then juice (2 tablespoons). Core pears and cut each into quarters lengthwise. Preheat medium sauté pan on medium-high 2–3 minutes. Place butter and coconut oil in pan; swirl pan gently until butter is melted. Arrange pears cut-side down in pan; cook 1–2 minutes until golden. Flip pears and cook 1–2 more minutes until golden and tender.
    5. Pour lemon juice into pan and loosen bits of food left on bottom. Remove pan from heat and stir in lemon zest and salt. Reduce heat to low and return pan to heat to keep warm.
    6. Line second baking sheet with parchment paper. Preheat heavy, 6-inch nonstick sauté pan (or crepe pan) on medium-high 2–3 minutes. Strain crepe batter through medium mesh strainer into small, clean bowl. Coat pan lightly with spray. Ladle 3 tablespoons batter into pan; tilt pan to coat evenly with batter. Cook 1 minute until golden on bottom and top begins to look dry.
    7. Flip crepe carefully and cook 30 seconds, just until bottom turns golden. Fold crepe in half, then in half again forming triangle; transfer to baking sheet and cover to keep warm. Repeat with remaining batter.
    8. Warm crepes in oven 1–2 minutes. Combine crème fraiche and maple syrup in small bowl until blended. Chop pecans. Top crepes with yogurt and warm pears; garnish with maple crème fraiche and candied pecans. Serve.

    Amount per ¼ recipe serving: Calories 930, Total Fat 56g, Sat Fat 23g, <em>Trans Fat</em> 0.5g, Chol 170mg, Sodium 740mg, Total Carb 92g, Fiber 6g, Total Sugar 55g, (Incl. 38g Added Sugars), Protein 19g, Vitamin D 6%, Calc 25%, Iron 15%, Potassium 8%