Thin Crepes with Pear and Hazelnut Praline

Eline at patateetcornichon
  • 4 crêpes

Ingredients

  • Praline spread

    • ½ cup
      U.S. hazelnuts
    • ⅓ cup
      sugar
    • ⅓ cup
      soy cream

  • Pancake batter

    • 1 cup
      flour
    • 1 tbsp.
      sugar
    • 1 cup
      soy milk
    • 1 cup
      water
    • 2
      U.S. pears
    • Optional: maple syrup and crushed hazelnuts

Instructions

    1. In a frying pan, over high heat, roast the whole hazelnuts.
    2. Add the sugar and allow to caramelize until the sugar is brown. Mix and pour onto baking paper to allow the caramelized hazelnuts to cool completely.
    3. Break this block into small pieces and place in your blender with the soy cream. Blend to obtain a smooth, thick spread. Set aside in a jar.
    4. Prepare the pancake batter: mix the flour and sugar. Whisk in the soya milk, then the water to obtain a smooth, fluid batter (having an almost liquid batter means your crêpes will be very thin).
    5. Heat a lightly oiled crêpe pan over high heat. Pour in a ladleful of batter and turn the pan to spread the batter in a thin layer. Let the first side cook, then flip the crepe to cook the second side.
    6. Repeat the operation with all the crepes.

    7. Peel the pears and slice finely.

    8. Top the still-warm crêpes with the spread, pear pieces and a drizzle of maple syrup. You can also add a few chopped hazelnuts.

    9. Bon appétit!

Notes

Recipe developed by Eline at patateetcornichon.