Indulge in these Garam Masala Caramelized Pear Crepes: light, thin French crepes filled with pears caramelized in a warm, spiced sauce. A decadent dessert or breakfast treat with a cozy twist!
While apples usually get all the glory when the colder months roll around, pears deserve a spot right alongside them. Unlike apples, which ripen fully on the tree, pears need a little extra time once they’re picked. They require intention, which is good news here: you have time to plan next weekend’s brunch and surprise everyone with these French crepes topped with caramelized pears (and have I mentioned, served in a wonderful warm garam masala sauce?).
French crepes… so fancy it makes you want to light up a cigarette and order snails for appetizers – I mean, that’s what the French do, right? So French, I don’t even have enough keys on my keyboard to type in all the accents. So French, I found the inspiration for these in a French book! But not too French that you can’t replicate at home with your good old volume measurements. And just fancy enough that you can whip them up on any given morning and throw in some Indian spices, because there’s nothing better than getting the best of both worlds.
How to Choose the Right Pears
There are at least nine types of pear that I know of – out of which I can probably name three – and they all work in this recipe. Pears are moody little fruits; they need time to process their feelings.
They mature on trees but only ripen once they’re picked. Some may not even change color as they do. That’s why it’s so frustrating when you’re standing in the grocery store feeling all optimistic about life, and then you pick them up one by one, only to find each one hopelessly hard and immature, like those boys you used to hook up with.
Well, the best way to determine if a pear is ripe is not by stabbing it with your perfectly manicured nails, but to “check the neck”. Remember, you have to be gentle. Gently press near the stem with your thumb and if it gives to the pressure, it’s ripe and ready to enjoy!
In reality, though, you’re most likely to find yourself planted in front of the fruit stand, testing one after another until you lose your patience and accept that they’re not quite ready. That’s fine. Pick the cutest ones, take them home, and in a day or two, they’ll be perfect. It’s okay, by then you’ll both have benefited from a little time apart.
In any case, here’s a cheat sheet:
- Choose pears that feel relatively firm but give slightly when pressed near the stem.
- Avoid any with dark spots or punctures. Light bruising is fine — pears have very delicate skin.
- Remember, pears ripen off the tree. Firm ones just need more time. Place them in a paper bag or near apples and bananas to speed things along.
- Take a sniff — a ripe pear should have a pleasant, fragrant aroma.
- Consider how you’re using it: firmer pears work best in cooked dishes, while softer, juicier ones are ideal for salads and snacking.
Classic French Crepes
French crepes are pancakes’ more refined cousins — not because they’re thin, but probably just by virtue of being French. I used to think classic crepes were made with sparkling water, but that’s not necessarily true.
This has been my favorite recipe in a long time, and all you need are ingredients you probably already have in your kitchen:
- Milk: I always advocate for whole milk for the best results. All that butter adds a lot of flavor!
- Eggs: Acting primarily as a binder, they hold the batter together and give structure to the finished crepe.
- All-purpose flour: Just enough to give the crepes structure — this is a very wet batter.
- Unsalted butter: Melted in the microwave, making it easy to incorporate into the batter.
- Flavorings: Orange zest and whiskey add just the right aroma and flavor. You can also swap in orange liqueur if you prefer!
How to Make Crepes
Make the batter. You don’t need a blender for this recipe, just a whisk and a bowl – where all the ingredients are incorporated.
Let the batter rest. Allow the batter to chill for at least 2 hours in the fridge – and up to 24 hours. I usually make it the night before and let it rest overnight. This makes mornings so much easier, and that’s the time when the flour gets a chance to hydrate, the gluten gets to relax (creating a tender, less rubbery texture), and it allows air bubbles to collapse, resulting in softer, more pliable crepes that are less likely to tear during cooking.
Make the crepes. This part might take a little trial and error, but it’s very easy once you get the hang of it! The key is to immediately swirl the batter in the pan so it forms a thin, even layer before it sets. Cook until the surface looks dry and begins to pull away from the edges, then flip and cook until lightly browned and moving freely in the pan. Make sure to use a nonstick skillet for this. Or better yet, you can use a proper crepe pan! I don’t own one yet, but it’s definitely on my list.
Why Garam Masala
Garam masala is a blend of warming, aromatic spices, typically made from coriander, cumin, cardamom, cloves, cinnamon, and black pepper, which are roasted and then ground together. Variations are common — some include nutmeg, mace, star anise, bay leaves, and even fennel or red chilies.
The spices complement one another in a way that’s never overpowering. In this recipe, they melt into the butter and coat the pears beautifully, their flavors melding without taking over. I love incorporating garam masala into my bakes for a mild yet complex flavor.
What to Serve with Crepes
These garam masala caramelized pear crepes are cozy, a little fancy, and perfect for any morning (or dessert). If you try them, I’d love to hear how they turn out! And if you want more recipes, tips, and cozy kitchen stories, you can subscribe to my Substack here.
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Garam Masala Caramelized Pear Crepes
about 10
crepes10
minutes15
minutes2
hoursIngredients
2 eggs, lightly beaten
2 tbsp granulated sugar
1 cup (170 g) all-purpose flour
2 cups whole milk
Zest of 1 orange
3 tbsp unsalted butter, melted and cooled
2 tbsp whiskey, or grand marnier, or another liquor of your choice
Butter, for the pan
- Caramelized Pears:
4 tbsp butter
2 tbsp brown sugar
1/2 tsp garam masala
1-2 pears, cut the pear pieces into ¼-inch slices.
- To Serve:
slivered almonds, toasted
maple syrup
Directions
Make the batter: whisk together the eggs, sugar, flour, and a little bit of the milk, just enough to make a firm batter and prevent lumps forming.
Whisk in the remaining milk, a little bit at a time, until fully incorporated.
Add in the orange zest, and whisk in the melted butter and the whisk. Stir until smooth and chill for at least 2 hours, preferably overnight.
Make the crepes: melt a little bit of butter in a nonstick skillet over medium heat. When hot, use a small ladle to add enough batter to thinly coat the base of the pan. Immediately swirl the batter in the pan so it forms a thin, even layer before it sets.
Cook until the surface looks dry and begins to pull away from the edges, then flip and cook until lightly browned and moving freely in the pan. Transfer to a plate. Repeat the process for the remaining batter, layering the crepes on the plate as they cook. Cover with plastic wrap until you are ready to serve them.
Make the caramelized pears: melt the butter in a skillet over medium heat. Add the brown sugar, stirring until fully dissolved.
Stir in the garam masala, then add the pear slices, tossing to coat. Reduce the heat to low and cook, stirring occasionally, until the pears are tender and the sauce is glossy and thick.
Fold your crepes into triangles and top with caramelized pears, spooning over the sauce, and toasted slivered almonds. Serve with simple syrup, if desired.
@heythereannao 2 eggs 2 tbsp sugar 1 1/2 cups flour 2 cups milk Zest of 1 orange 3 tbsp melted butter 1 tbsp whiskey
♬ slow Life - Luka
