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5 Super Pear and Brie Stuffed Crepes Joy

Pear and Brie Stuffed Crepes
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Create elegant Pear and Brie Stuffed Crepes, perfect for a special brunch. These delicate crepes hold a warm, sweet, and savory filling, bringing a taste of luxury to your morning.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, plus more for cooking
  • 1 ripe pear, thinly sliced
  • 4 ounces Brie cheese, rind removed and cubed
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons chopped walnuts (optional)
  • Powdered sugar, for dusting

Instructions

  1. Whisk flour and salt in a bowl.
  2. In a separate bowl, whisk eggs, milk, and water.
  3. Pour wet ingredients into dry ingredients; whisk until just combined. Do not overmix.
  4. Whisk in melted butter. Let the batter rest for 30 minutes.
  5. Heat a non-stick skillet over medium heat. Lightly brush with butter.
  6. Pour about 1/4 cup batter into the skillet, tilting quickly to coat the bottom evenly. Cook for 1-2 minutes until edges brown.
  7. Flip and cook the other side for about 30 seconds. Slide onto a plate. Repeat for remaining batter.
  8. Mix pear slices with brown sugar and cinnamon.
  9. Place a few pear slices and a few cubes of Brie on one half of each crepe.
  10. Fold the crepe in half, then in half again to form a triangle, or simply fold the sides over the filling.
  11. Return filled crepes to the warm skillet for 1-2 minutes per side until the Brie is melted and gooey.
  12. Serve immediately, dusted generously with powdered sugar and sprinkled with walnuts if you like.

Notes

  • For the crepes, a thin batter yields the best results.
  • Use firm but ripe pears so they hold their shape when heated.
  • You can prepare the crepe batter the day before and store it in the refrigerator.
  • Feel free to add a drizzle of maple syrup when serving for extra sweetness.

Nutrition

Find it online: https://sundayflavor.com/pear-and-brie-stuffed-crepes-recipe/