Crêpes with red wine poached pears is a dessert that combines French elegance with classic flavours. The tender pears are slowly cooked in red wine and spices, fully absorbing the rich aromas of the wine and spices. Paired with light crêpes and delicate cream, each bite offers a rich texture and captivating fragrance.
Origin of Crêpes
Crepes originated in the Brittany region of France and are a traditional local delicacy. The earliest crepes were made from buckwheat flour and were known as “galettes,” often served as a main dish with various savoury fillings. Over time, sweet crepes made from wheat flour became popular and have since become a well-known dish across France. Today, crepes are not only beloved in France but have also gained worldwide popularity, becoming a favourite among food lovers around the globe.
Varieties and Pairings of French Crêpes
The charm of French crepes lies in their versatility and adaptability. They can be either savoury or sweet. Savoury crepes are often paired with ingredients like ham, cheese, eggs, and spinach, making them a perfect choice for a simple yet delicious lunch or dinner. On the other hand, sweet crepes can be served with chocolate sauce, whipped cream, jam, or fruits, turning them into a delightful dessert. This wide range of pairings makes French crepes suitable for different occasions and tastes. They can be enjoyed as a main course or as a dessert, highlighting their exceptional flexibility.
Why Use a “Cartouche” When Poaching Pears
Red wine poached pears are also a classic French dessert. The technique of slowly simmering the pears in liquid at 90-95°C for 30-40 minutes is called poaching. Often, when poaching, we use a technique known as “cartouche.” A cartouche is a piece of parchment paper cut to the size of the pot, then placed on top of the ingredients. This method has several benefits: first, it ensures that the pears are evenly immersed in the red wine, allowing them to better absorb the wine’s flavour. Additionally, the cartouche helps prevent excessive evaporation of the liquid, keeping the pears moist and tender, which enhances the final texture of the dish.
The Secret to Softer Crêpes
If you want to make soft crêpes, the key lies in how you handle the batter. After mixing the batter, don’t use it right away; instead, let it rest for 30 minutes to an hour. This resting time allows the gluten in the flour to relax, resulting in crêpes that are softer and smoother when cooked. This simple step can significantly enhance the quality of your crêpes, allowing you to savor the essence of French crêpes in every bite.
Curious about how to make this delicious crêpe with poached pears in red wine? Watch the video below, or keep scrolling for the written recipe :)
Ingredients (serve 8)
Poached Pears
Conference Pears | 4 each |
|---|---|
Red Wine | 750ml |
Cinnamon sticks | 3 each |
Cloves | 1 tsp |
Cardamom | a few |
Star anise | 3 each |
Brown sugar | 100g |
Crepe Batter
Plain Flour | 100g |
|---|---|
Milk | 300ml |
Egg | 2 each |
Unsalted Butter | 25g |
Brown Sugar | 2 tsp |
Salt | 1 pinch |
Others
Heavy Cream | 200ml |
|---|---|
Icing Sugar | 10g |
Pistachio | to taste |
Mint | to taste |
Gold Leaf | optional |
Steps
1.
Peel the pears; chop the nuts finely.
2.
In a deep pot, combine the red wine, cinnamon sticks, cloves, cardamom pods, star anise, and brown sugar. Heat over medium heat, stirring until it comes to a boil.
3.
Reduce to low heat, add the pears, and cook for 30-40 minutes, depending on the size of the pears.
4.
Remove the pears and strain out all the spices. Continue to simmer the red wine over medium-low heat until it thickens.
5.
Mix all the ingredients for the crepes, strain until smooth, and refrigerate for 30 minutes.
6.
Heat a frying pan over medium-low heat. Add a large spoonful of batter each time, swirling the pan to spread the batter evenly. Cook for 2 minutes or until the crepe surface has large bubbles, then remove and let cool. Repeat until all the batter is cooked.
7.
Take 200 ml of chilled heavy cream, add icing sugar, and whip until stiff peaks form.
8.
Spread the cream over the crepes, then fold them into a cone shape.
9.
Place the pears on top of the crepes, add more cream if desired, drizzle with the red wine reduction, and sprinkle with chopped nuts and mint leaves to finish.
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