Here’s the big question to ask yourself as you prepare for Pancake Day: do you make pancakes, or crêpes?
Well, both. (Duh.)
With crêpes, you can go either way: you can make them with gooey, messy but oh-so-yummy toppings, or you can make them look very refined and elegant.
With this recipe, I was aiming for the latter.
Although it does have its fair share of goo…
This is honestly my first time poaching a fruit. I’ve poached eggs before (you make it look so easy, Julia Child, but luckily I’ll never have to do it again), but fruit? That seemed a bit odd to me. But I’m always in for a wee challenge! Well, maybe not always, but this one seemed fun, not to mention delicious.
Elegant Poached Pear Crêpe
Serves one (1 crêpe with half a pear)
1tbsp brown sugar or 1 cinnamon stick
50g plain flour
80ml soya/rice milk
1/2 tsp stevia powder
1 tbsp ground flaxseed + 3tbsps warm water
walnuts, to serve
For the custard:
1 tbsp cornstarch
1 tsp vanilla extract
300ml soya/rice milk
1/2 tsp stevia powder, or 2 tsps brown sugar
2 tsps arrowroot (optional)
First, slice the pear in long, thin strips. This shape will guarantee you maximum elegance and va-va-voom. Place the strips in a pot of simmering water and add a tablespoon of brown sugar, or a cinnamon stick for natural flavouring and sweetness. Let it all simmer for half an hour or so, or until the pear has become extra tender and slightly changed colour.
Meanwhile, make the custard: in another small pot, combine all the ingredients necessary and whisk it all together on medium to high heat until it becomes deliciously thick. The arrowroot will help make it thicker, but if you like a more liquid custard, feel free to omit this. Rice milk will add natural sweetness, so use soya milk if you don’t want it too sweet. When it is done, set aside but keep it warm.
The pear is still bubbling away and you’re ready to make your crêpe. In a small mixing bowl combine the flour, flaxseed “egg” and the non-dairy milk. Use rice milk if you want it to be extra sweet without adding sugar. Pour this batter in a hot, greased large pan, making sure that the batter is spread evenly. When the bottom has solidified, you can flip it carefully.
How do you know when the time is right? The crêpe should easily slide around the pan once the bottom is cooked right, so it shouldn’t stick at all (remember to always, ALWAYS grease the pan, even when it is non-stick; or else…!), and on the top tiny little bubbles will pop open; imagine the little holes worms make in the sand, that’s what it should look like. If you’re uncertain of yourself, use a spatula to help you flip the crêpe.
Serve the crêpe on a plate, placing the pear in the middle and dressing the whole in custard. Garnish with a few walnuts for added crunch.
Each serving (1 crêpe with custard and half a poached pear, without walnuts) contains 384 calories, 9g fat, 67.5g carbohydrates, 7.1g fiber, 9.4g protein and 19.5g sugars. Using stevia instead of regular sugar brings down the calories, so keep in mind that you will consume more calories if you’re using sugar.
Cost of making:
This single serving cost me £1.23 to make. Delicious can indeed be affordable! This is cheaper than your average student breakfast bowl of cereal and milk. With no cholesterol and less calories. Beat that!
I mentioned a dessert, didn’t I? Yes, I did 🙂
So what if you don’t want to eat a crêpe? Just have this as a dessert: nuts, poached pear and custard makes a simple, yummy and cheap treat. Keep the skins on; they contain loads of nutrients!
Poached Pear and Custard Dessert
Simply poach the pear as described above and serve in a glass with hot custard and crumbled nuts on top. Dig in!
I hope you enjoy these. Do let me know if you try them out–take a picture and show me the result!
Look out for many more pancake and crêpes recipes coming up for Pancake Day! My favourite day of the year next to Christmas 🙂 Tell me what you think of my new layout; drop me a comment, or just a smiley!