Pancakes with pear and spices
6 servings
70 minutes
Pancakes with pear and spices are a refined dessert embodying the sophistication of French cuisine. Light, delicate pancakes envelop a fragrant filling of sweet pears simmered in syrup with cinnamon, cloves, and black pepper. This combination gives the dish a complex, spicy flavor with subtle citrus notes of lemon. Historically, French pancakes or 'crêpes' were often accompanied by fruits and sweet sauces, making them a popular treat worldwide. This dessert is perfect for a morning breakfast or cozy evening tea time, adding a touch of elegance and warmth to any moment.
1
Beat the flour, egg, yolk, sugar, butter, vanilla, and slowly add the milk. Place in a cool place for 30 minutes.
- Wheat flour: 125 g
- Egg yolk: 1 piece
- Chicken egg: 1 piece
- Powdered sugar: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Corn oil: 1 tablespoon
- Milk: 300 ml
2
Grind the black pepper. Place it in a pot, add lemon zest and juice, cinnamon, cloves, and sugar. Pour in 450 ml of water, bring to a boil, and simmer the syrup.
- Black peppercorns: 0.5 teaspoon
- Lemon: 1 piece
- Cinnamon: 0.5 piece
- Brown sugar: 250 g
- Carnation: 3 pieces
3
Peel the pears, remove the cores, and slice them into thin long pieces. Place in syrup, bring to a boil, cover, and simmer on low heat for 20-30 minutes until the pears are soft and colorless.
- Pears: 6 pieces
4
Remove the pears from the syrup and set aside, discard the lemon peel, cinnamon, and cloves. Boil the syrup until it reduces to 150 ml.
5
Bake 6 pancakes. The pancake batter should be liquid.
6
Spread the pear filling on the pancakes, roll them up, and drizzle with syrup.