Recipe Barlett Pear, Plum Purse Crepes ..

Francesca

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One of my lovely and beautiful daughter in laws, owns a tiny Crepe Café & Bar on the north Eastern coast of Empordà, the Costa Brava, in Cadaquès, Gerona .. This tiny jewel of a récipe for Sunday brunch hits the spot .. and is quite healthy too ..

The Filling:
3 large just to the point of ripe, Bosc red or Barlett pears ..
6 small St. Martin French Plums ..
3 French Golden Delicious Apples ( no shine naturally grown ) ..
French butter 82 % butter fat ..
Vanilla sugar or vanilla beans from 1 pod .. ( I use vanilla Golden sugar )
Natural Apple Juice or Cider ..
Confectioner´s Sugar ( bio ) .. to sprinkle on top of the finished crepes ..
Granulated sugar in the raw ..

1) Peel the apples and the pears, cut into quarters, core and seed.
2) Reserve the cores and seeds.
3) Slice the plums in half and de-pit them ..
4) Heat the butter until hazelnut Golden color, and sauté the fruit peelings.
5) Now sprinkle with sugar in the raw, and cook until the fruit peelings caramelise .. and the vanilla sugar ..
6) De - glaze with the Apple cider and simmer over very slow low flame to permit the flavors to come through and strain through a chinois ..
7) Now slice all the fruits brunoise and heat up some butter in a sauté skillet and once the fruit is tender, transfer onto a rack .. De - glaze the cooking juices with sauce made from the peelings and continue to simmer until the sauce reaches a " syrupy " texture ..
8) Set aside now and let it cool ..

Making the crepes:

1 / 2 cup unbleached bio flour in a standard measuring cup
1 pinch of salt
1 tablesp of sugar in the raw
4 eggs / substainable free range or bio lightly beaten
French butter - 20 grams

1) Beat the eggs lightly.
2) In a large glass bowl, place the flour and the eggs.
3) Combine until velvety smooth and the mixture is lump free.
4) Let the mixture stand for 20 minutes covered in plastic wrap ..
5) Grate the vanilla to taste ..
6) Place the crepe batter in a sauté pan and sauté in clarified butter ..
Now to plate:
7) Now, place the fruit mixture ( 1 tablespoon per crepe ) with 1 drop of lemon juice freshly squeezed onto 1 side of the crepe and fold the other side ..
8) Serve the fruit sauce in a boat .. and drizzle on the crepes ..

One can use Apple Brandy ( Calvados ) if they wish !

Serve with Prosecco or Cava and / or Champagne and you have a marvel of a brunch or even a lunch ..
 
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@ElizabethB

I just arrived Thursday late evening home from Madrid ..

Unpacked, laundry, chores, emails to the sky, the Markets, etcetra ..

However, I shall take some the next time I prepare them and put them into the post ..

Have a lovely day ..
 
@MypinchofItaly

These are truly edible jewelery !!

Hope you are feeling better !!

Have a lovely day ..

Thank you for visiting ..


I guess your recipe it's really good ...
mmm not me instead so good, no fever for now but very weak ... but it's getting a bit of sun and watching it will make me feel a little better.
 
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Wow! The dish sounds delicious @Francesca.
Pear, plum and apple are a great combination.

I've never tried sautéing and caramelising fruit peel or even cooked fruit in butter and this recipe is making me want to try it.
Next time I want to make something special for brunch, I'll make it.

I had to do a bit of research to find out what some of your ingredients are.

So, as this is a UK forum and to help others out :

I think bio refers to organically produced ingredients,

Confectioners sugar is icing sugar or powdered sugar,

I think sugar in the raw is brown sugar and granulated sugar in the raw is demerara sugar.
 
In Spain, organic is government regulated and Bio sustainable farm to table or ecological is not government regulated .. It is produced by small boutique farmers and artisans ..

1) Sugar in the raw, is natural and it is Golden. I put it in a grinder to obtain a finer texture ..
2) Confectioners Sugar is for dusting the crepes lightly for presenting ..
3) And the granulated we use is also natural from cane not industrial bleached format ..

Have a nice weekend .. The fruit filling is amazingly heavenly divine .. It is truly quite lovely ..

This recipe is from one of my Daughter in law´s, who owns a tiny Creperie Café Bistro and originally comes from the culinary courses she took in Paris and her Professor was Multi Michelin Chef de Cuisine Alain Ducasse .. The Academy is: Ducasse Education .. He has 2 remarkable academies, one in Paris and there is one in London ..
 
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