Calling all breakfast lovers! This baked pear and hazelnut crepe recipe is one you HAVE to try.
This crepe recipe is a brilliant staple recipe; easy, quick and super versatile. You will be using this recipe for years to come. Heating a large saucepan on a medium to high heat helps to create this beautiful pattern on the crepe. Swirling the batter over the base of the pan quickly to ensure the crepe is nice and thin is a task that takes a little practice but stay with it. As with pancakes, the first few always turn out a bit skew-if but they taste just as delicious.
I have paired it with baked pears, which in my opinion are really under rated. The texture and flavours that come from baked pears pairs (mind the pun) brilliantly with the soft and fluffy crepes. Drizzled with Barker’s new chocolate hazelnut sweet dessert sauce, tangy greek yoghurt and crunchy toasted pistachios, this breakfast is one for the books!
To serve, I start by layering one crepe down on the plate. Spread a lashing of greek yoghurt on the crepe, layer slices of baked pear on top and roll up. Two filled crepes would be a great serving for one (with room for possible leftovers). Drizzle a generous serving of Barker’s chocolate hazelnut sauce on top of the crepes and sprinkle with toasted pistachios. Voila! Breakfast is served.
Baked Pear and Hazelnut Crepes
- 4 small pears not too ripe
- 3 tbsp maple syrup
- 1 small lemon rind and juice
- 1 tsp vanilla paste/essence
- 1 tsp ground cinnamon
- 210 grams plain flour substitute oat flour or chickpea flour for GF
- 3 eggs
- 450 ml milk or almond milk for DF
- 2 tsp vanilla paste/essence
- pinch of salt
- 400 grams greek yoghurt coconut yoghurt if dairy free
- 4 tbs chopped roasted pistachios or hazelnuts use pepita seeds if nut free
- 1 bottle Barker's Chocolate Hazelnut Sauce
For the baked pears
- Preheat the oven to 180°C.
- Cut the pears in half and place in an oven proof casserole dish.
- Mix the maple syrup, lemon juice, lemon rind, cinnamon and vanilla together in a small bowl. Pour the mixture on top of the pears being sure to cover them all completely. Bake for 30-45 minutes or until tender. The baking time will vary depending on the size of your pears.
- Optional: Half way through baking, you can take the pears out and flip them over to coat the opposite side in the syrup.
- In a blender, place all of the crepe ingredients and blend on high until combined. Set aside for 15-30 minutes until the mixture is slightly bubbly on top.
- While the pears are baking you can make the crepes. Place a large saucepan over a medium heat. Spray with cooking oil and let the saucepan heat up well. To get a nice pattern on the crepes I find it best when the pan is nice and hot.
- Pour about 1/3 cup of batter into the pan and swirl around quickly to evenly coat the base of the pan. Let the crepe cook for 2 minutes on this side, flip and cook on the other side for 1 minute.
- This recipes makes approximately 8 large crepes.
- This recipe makes 1 small baked pear and 2 crepes per person. Take one crepe and spread 50 grams of the yoghurt in the middle. Layer half a baked pear cut in slices on top of the yoghurt and roll the crepe up. Repeat with the second crepe. Drizzle your desired amount of chocolate hazelnut sauce on top of each crepe and sprinkle with chopped nuts.
If you are looking for more breakfast inspiriation why not try my favourite pancake recipe. This can be whipped up in a matter of minutes and is as healthy as it is delicious! If you make this recipe I would love to know! Make sure you tag me on Instagram so I can see your amazing creations.