Warm Crepes with Pears and Caramel Red Wine Sauce Recipe

Warm Crepes with Pears and Caramel Red Wine Sauce Recipes

Ingredients :

1/2 cup all-purpose unbleached flour

1.5 tsp granulated sugar

1/4 tsp salt

2 egg whites

1/3 cup nonfat milk

1/3 cup plus 3/4 cup water

5 ripe Bartlett pears (2 pounds)

1/2 fresh vanilla bean

1/2 cup sugar

2 cups dry red wine (preferably Zinfandel)

1/2 cup Dannon nonfat plain yogurt

2 tsp confectioners sugar

Method :

Place the flour, sugar and salt in a medium-sized bowl. Add the egg whites and the milk, and whisk until the mixture is smooth. Add the 1/3 cup water and continue to whisk until the ingredients are well blended. If there are any lumps in the batter, pass it through a fine sieve. Heat a 6-inch Silverstone or other nonstick pan. Pour about 2 tbsp of batter into the pan and quickly tils the pan to cover the entire bottom. The faster you spread the batter, the thinner your crepe will be. Let the crepe cook for about 30 seconds, or until the edges are brown. Use a blunt knife tip to lift the edge and turn the crepe over by hand. Let it cook an additional 30 seconds on the second side. Remove and cool the crepes one on top of another on a plate. You should have 8 crepes.

Peel, quarter, and core the pears, reserving the peels, cut them into rough 1-inch chunks. Place the pears in a saucepan. Split the half vanilla bean lengthwise and push out the seeds with the blade of a knife. Add the vanilla pod and the seeds to the pan with the pears. Warm the pears over medium heat. When you see them begin to release their juice, stir them and cover the pan. Let the pears stew for 4-5 minutes, or until they are soft but still intact. They will have released quite a lot of juice; pour them into a strainer or small colander set over a bowl and capture the juice. Return the juice to the saucepan and reduce it until it thickens to the consistency of a heavy syrup. Place the pears in a bowl, pour the reduced syrup over them, and set aside.

Put the sugar and 3/4 cup water in a deep saucepan on the stove over medium-high heat and stir the mixture until the sugar is completely dissolved. Bring to a low boil. When the water has evaporated, after about 10 minutes, the sugar temperature rises rapidly and caramelization begins. Watch the pot carefully at this point. When the caramel is a dark amber color but not burned, add the wine, standing away from the pot as you do so; it will sputter violently. Whisk the mixture until all the caramel is dissolved. Place the peelings of the pears in the pot. Bring the mixture to a boil and reduce it over high heat to about 2/3 cup. The sauce should be slightly viscous. Strain the sauce through a fine sieve and set it aside to cool.

Preheat the oven to 350 degrees. Whisk the yogurt so that it is very smooth and blended. Place about 2 tbsp of the cooked pears on the pale side of the crepes, roll them up snugly, and transfer them, seam side down, to a nonstick baking sheet. Warm the crepes in the oven for 10-12 minutes. Transfer them to 4 warm plates. Pour about 2 tbsp of caramel red wine sauce over and around the crepes. Place a dollop of yogurt to one side. Put the sugar in a small sieve and dust the tops of the crepes with it. Serve immediately.

Serves 8

The combination of pears and red wine, fruits of the autumn harvest, is a natural one. It is not only the evocative flavors of this dessert but also its tawny colors that make it so appropriate to serve in the full season. The choice of the Bartlett pear is not arbitrary; it is one of the best cooking pears, for its musky perfume doesn't fade with heat (as is the case with the more fragile Comice) and it holds its texture well. What's more, cooked Bartlett have a smooth, buttery quality that requires no enrichment.

There are several simple steps to this recipe that can all be done in advance. First, assemble the batter, then precook the pears, and finally, make the caramel-red wine sauce. Just before serving, roll up the pears in the crepes, warm them in the oven, and spoon the sauce over.


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