Thin Crepes with Le Trappeur Cheese & Caramelized Pears
Submitted by PaddyL on February 21, 2009 at 5:11 pm

This is a recipe I picked up today at Loblaws', the supermarket where we shop. It was developed by Sylvie Thibodeau, one of the chefs who gives cooking classes at the store, and a good friend of ours.

250 g (1 cup) pastry flour
1 pinch salt
2 eggs
500 ml (2 cups) 2% milk
3 tbsp. butter, melted
2 to 3 Bosc pears, diced
Pecan nuts in sufficient quantity (optional)
2 tbsp. salted butter
2 tbsp. maple syrup or honey
12 thin slices Le Trappeur Brie Cheese (or St.Paulin cheese)

1. Combine flour and salt in a bowl. Make a well in the middle and add eggs. Using a whisk, beat eggs into flour and gradually add the milk and melted butter. Refrigerate mixture for 1 hour.

2. Cook thin crepes in a non-stick skillet and set aside.

3. Saute diced pear and pecans in salted butter for 1 or 2 minutes. Add maple syrup and allow mixture to slightly caramelize. Set aside.

4. To prepare crepes, drop 2 tbsp. of diced pear mixture into one crepe with a few thin slices of cheese. Roll crepe and reheat (2 minutes) in a skillet, barely long enough to melt cheese. Serve with a small salad of fresh lamb's lettuce.

• This topic was modified 8 years, 5 months ago by BakerAunt.