Sweet Pear and Pecan Crepes
Sunday, September 12th
10:00 AM - 11:00 AM Pacific Time
Join Guillaume, our newest chef from France, in his premier class for The Table Less Traveled, where he’ll teach how to make a sweet crepe of pears and pecans with a delicious Nutella drizzle. Not only will you learn how to make a fantastic treat for any time of day, but you’ll also get some new tips about French cooking!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Please let your eggs and milk become room temperature before class.
Enjoy some of our favorite French tunes while you get ready for class!
Pear and Pecan Sweet Crepes
4 servings
Crepes
250 grams (1½ cups + 1 tablespoon) of all-purpose flour (can substitute gluten-free flour)
75 grams (6 tablespoons) of white sugar
3 room temperature eggs
500 milliliters (2 cups + 1½ tablespoons) of room temperature milk
1 tablespoon of sunflower oil
Grapeseed oil or butter
Salt
Optional: 1 organic orange (for zest)
Optional: Cap of amber rum
Pear and Pecan Filling
2 pears
50 grams (1/2 cup) of pecans
15 grams (1 tablespoon) of butter
1 tablespoon of sugar
Nutella (substitute: melted chocolate or chocolate sauce)
Equipment
Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
4 small bowls
1 mixing bowl
1 whisk, wooden spoon, or electric mixer
1 spatula
1 saucepan
1 pan
1 knife
1 ladle
Paper towel
1 plate
optional: 1 fine grater for orange zest
optional: sieve
General Steps:
Make the crepe batter.
Prepare the pear and pecan filling.
Make the crepes.
Fill, drizzle with Nutella, and enjoy. Bon Appetit!