Hazelnut crepes with caramelised pear
Servings
10crêpes
Servings
10crêpes
Ingredients
For the batter
For the filling
Instructions
For the batter
  1. Pour the flour and ground hazelnut into a bowl. Make a well and add the eggs, then whisk vigorously to avoid lumps.
  2. Gradually add the plant-based milk while continuing to whisk. Finally, add the maple syrup and continue mixing.
  3. Leave the dough to rest for 30 minutes in a cool place.
  4. Heat a pan with a little oil or coconut oil.
  5. Pour in a ladleful of crêpe batter. Cook for about 3 minutes on each side.
For the filling
  1. Wash the pears, cut them in half, core and quarter them.
  2. Wash and dry the blood oranges. Grate the skin and squeeze out the juice.
  3. Heat a frying pan with the ghee and coconut sugar. Allow to caramelize for 1-2 minutes and fry the pears briefly.
  4. Deglaze the pears with half the orange juice. Add a third of the zest, the ginger and the remaining spices.
  5. Turn the pears over after about 4-5 minutes. Continue cooking until they are soft. Remove from heat and set the pears aside.
  6. Add the remaining juice to the still hot pan to create a sauce. Pour over the crêpes before serving.