This pear crepe is soft and delicious. I topped the crepe with poached pear in vanilla and coconut essence with an allspice and water. The clumps you see are form the almond butter. You know when any nut butter i finishing, what is in the bottom are clumps. The crepe is filled with greek yogurt mixed with almond milk.
The batter of the crepe has half of the sugar I use for the original crepes. It is mixed with pear puree and water. The pear puree makes the batter thicker but the water will balance the consistency.
The pouched pears bring a slight taste to this beautiful and delicate crepes.
Ingredients: yield: 1 pesron
1/4cup whole wheat flour 1tsp brown sugar 1/3 cup pear puree water for mixing
Filling: 1/3cup greek yogurt 3T almond milk
Toppings: For the pouched pear: about 4 slices of pear, an allspice, 1/4tsp vanilla and coconut essence, 1/2cup water Additional topping: almond butter
If you can make the pear puree, make it ahead: Take one pear and cut it in small pieces. In your blender or food processor, puree with water until consistency. Store in the refrigerator for 2 weeks.
Mix in a bowl all the dry ingredients for the crepe. Add the pear juice and water until crepe consistency. You may play with the puree and water rations.
Turn on a stove top on medium heat and spray coconut oil in a pan. Pour all of the batter and carefully make circular movements for the batter to spread. Let it cook for 5minutes or until the whole batter has turned darker and looks firm. Then, flip and cook a few more minutes.
In the meantime, mix the yogurt with the almond milk in a small dish and set aside.
For the pouched pears: Bring the water and spices to a boil in a small casserole. Now, add the pear slices and cook until tender and turn off the stove.
Assembly: Once the crepe is done, transfer it to the serving dish. Add the greek yogurt and fold the crepe. Place the pear slices and finally add the almond butter or any additional topping!
Nutritional facts (just the crepe): 0.5g fat 31g cabrohydrates 4g protein