Champagne Pear Crepes

Course Pancakes, Pancakes and Waffles
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 crepes
Calories 287kcal
Author The Worktop


Blender Crepes

  • 1 1/3 cups milk
  • 1 cup all-purpose flour
  • 3 tablespoons unsalted butter - melted
  • 3 large eggs
  • 1 tablespoon sugar
  • pinch of salt

Champagne Poached Pears

  • 750 milliliters champagne (standard bottle size, approximately 3.2 cups)
  • 2 cups water
  • 1 cup sugar
  • 1/2 vanilla bean - sliced in half lengthwise
  • 5 medium pears - peeled

To serve

  • vanilla ice cream


To make the champagne poached pears

  • In a medium sized pot, add in the champagne, water, sugar and vanilla bean and heat on medium-high heat until almost boiling, stirring occasionally.
  • Turn the heat down to low, and add in the pears. Simmer for 30 minutes. Remove the pears using a slotted spoon and set aside.
  • Continue to simmer the champagne syrup for another hour, until it reduces to about 2 cups. Make the crepes as the champagne syrup is simmering.

To make the crepes

  • Mix everything together in a blender, or add all the ingredients into a medium bowl and blend with a stick blender. Allow to rest 15 minutes.
  • Heat a cast-iron crepe pan on medium to medium-high heat (I switched between setting 5/10 and 6/10 on my stove). Make sure you give enough time for the pan to evenly heat through (about 5-7 minutes). If the pan is not hot enough, the crepes may start to stick to it.
  • Add about 1/2 tablespoon of oil to the crepe pan and give it a quick wipe using a paper towel. Repeat this process to add on more oil as needed while you are cooking the crepes.
  • Once the oil is hot, add 1/3 cup of crepe batter, and quickly spread it around the pan evenly using a crepe rake. You can also try to quickly tilt the pan to swirl it, but I find it easier to use the crepe rake to make even sized crepes. The crepes should be very thin.
  • Let each crepe cook for about 1 minute, then flip over and cook for an additional 30 seconds.
  • Remove the crepe and place on a cooling rack. The crepe will cool quickly, so if you are short on space, you can begin to stack them up after a few minutes of cooling.
  • Repeat with remaining batter.

To assemble the crepes

  • Slice the pears into 1/2 inch (1cm) thick slices and remove the core.
  • Place several slices of pears on the middle of a crepe. Slowly fold the two sides of the crepe over the pears, creating a triangle. Repeat with remaining crepes.
  • Before serving, add on two scoops of vanilla ice cream on top of each crepe and drizzle with the reduced champagne syrup.


Calories: 287kcal | Carbohydrates: 46g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 44mg | Potassium: 246mg | Fiber: 3g | Sugar: 32g | Vitamin A: 260IU | Vitamin C: 3.8mg | Calcium: 64mg | Iron: 1.3mg