Happy Brunchin'! Crêpes with Sweet Fillings for Memorial Day Weekend

Prepare to get the long weekend off to a scrumptious start! These airy crêpes with sweet fillings are delish! Peaches, pears, and berries cooked in simple syrup and a touch of spice are easy-peasy … don’t forget the chocolate hazelnut spread and sprinkling of icing sugar!


Crêpe Batter Ingredients:

2 cups flour 2 ¼ cups milk 4 eggs 2 tbs butter, melted Pinch of salt Peach & Blueberry Sauce Ingredients (recipe can be easily doubled):

2 peaches, peeled and sliced into wedges ¼ cup fresh blueberries 2-4 tablespoons caster sugar, to preference ¼ tsp Ceylon cinnamon Poached Pear and Vanilla Ingredients (recipe can be easily doubled):

2 Bosc or Corella pears, peeled, cored and sliced ½ a vanilla bean 2-4 tablespoons caster sugar, to preference

Make the batter:

Sift the flour and salt into a large bowl. Make a well and pour in the eggs, and stir. Pour in the milk while stirring well, until small bubbles form on the surface. Pour in the melted butter. Pour a little olive or vegetable oil on a paper towel and wipe the pan (or crêpe pan if you have one), then place it over medium high to high heat (keep a small bowl of oil next to you so can dab the paper towel once in a while as you wipe the pan as needed while making the crepes.) Pour about 3-4 tablespoons of the batter into the pan and very quickly move the pan in a circular motion to help spread the batter evenly in the pan in a very thin layer. Cook for just under a minute before flipping with a spatula, and let the other side cook for about another 30 seconds. Repeat with remaining batter until it is finished.


For the fillings:


Peach & Blueberry Sauce


Place the peaches, cinnamon and sugar into a small saucepan. Add enough water just at level with the fruit.

Cook over medium heat for about 10 minutes, or until peaches are tender. Add the blueberries and let cook for another 3-5 minutes before removing from the heat.

Poached Pears & Vanilla Place the pears, sugar and vanilla bean into a small saucepan. Add enough water just at level with the fruit. Cook over medium heat for about 10-15 minutes, or until pears are tender. Remove from heat.

Serving suggestions:

Spread the crêpe with a bit of the fruit filling, chocolate hazelnut spread, or even simply with butter, sugar, and a squeeze of lemon.

Once the crêpe is lined with filling, you may fold it into quarters (this is the traditional way of folding crêpes), however for bulkier fillings like the Pears & Vanilla, you may fold it in half once. For kids, it’s easiest to roll the crêpe like a tortilla.


Dust with powdered/icing sugar, and serve warm!


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