Parisian bistro cooking class part 5 - crepes with seasonal fruit - Dairy Foods

The Whole Foods Parisian Bistro cooking class ended with a delicious crepe recipe. At this point in the class I was beyond stuffed, but somehow still had it in me to eat two crepes. They brought back memories of the month I spent in Paris and the crepe vendor that was located on Rue Monsieur le Prince. After drinking too much wine at The Whitney my friends and I would stumble down to the vendor at 2am and eat crepes. Sometimes I would eat nutella crepes with bananas and othertimes savory. They were always delicous.

Crepes with Seasonal Fresh Fruit (recipe credit to Ani Loizzo and Whole Foods)

2 eggs
3/4 cup whole milk
1/2 cup water
1 cup flour
3 tablespoons butter, melted, plus more for the pan
Pinch of salt
2 pounds pears, peeled and chopped
2 tablespoons butter
1/2 cup sugar
1 vanilla bean, split and scraped

Directions

Combine first six ingredients in a blender and pulse 10 times to blend. Heat a small nonstick pan or crepe pan over medium low heat and add just enough butter to coat. Add a ladleful of batter and swirl to distribute. Cook until dry on one side, then flip with a spatla. While you're making the crepes, set another, larger pan over medium heat and melt the butter. Add vanilla and sugar, bring to a simmer. Incorporate pears and cook until softened and liquid syrupy, about 5 minutes. Set aside to cool slightly while you finish the crepes. Makes approximately 25-30 crepes.

Note - the first crepe probably won't turn out well. It's the same as when you make a batch of pancakes and the pan isn't quite hot enough with the first. Simply discard the first one. Bon appetit!