Thin Crepes with Pear and Hazelnut Praline

Servings: 4 crêpes


Praline spread

  • ½ cup U.S. hazelnuts 70 g
  • cup sugar 70 g
  • cup soy cream 80 ml

Pancake batter

  • 1 cup flour 150 g
  • 1 tbsp. sugar
  • 1 cup soy milk 250 ml
  • 1 cup water 250 ml
  • 2 U.S. pears
  • Optional: maple syrup and crushed hazelnuts


  • In a frying pan, over high heat, roast the whole hazelnuts.
  • 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.
  • 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.
  • 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).
  • 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.
  • Repeat the operation with all the crepes.
  • Peel the pears and slice finely.
  • Top the still-warm crêpes with the spread, pear pieces and a drizzle of maple syrup. You can also add a few chopped hazelnuts.
  • Bon appétit!


Recipe developed by Eline at patateetcornichon.
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