How do you prefer your crepes? How about perfect light batter for thin crepes with pears and a decadant salted butter caramel sauce (here without cream)? Easy, quick. A delight.
1 / In a large bowl, combine flour, salt and sugar.
2 / Add the eggs 2 by 2 constantly stirring, until well incorporated.
3 / Then little by little still stirring pour in the milk.
4 / Then the melted butter.
5 / Finally the beer. Cover and place the batter into the refrigerator and allow to rest for 1 to 2 hours.
Then make the caramel sauce.
Measure sugar and cut butter into small cubes. Peel the pears, remove the seeds and cut them into pieces.
Put sugar evenly in a medium sauce pan and gently heat over medium-high heat (with or without water, as you prefer, see just before the recipe).
When sugar has completely melted and the caramel gets a nice amber color, remove from the heat and add butter and stir quickly to incorporate.
Then add the pears, stir a few moments. Remove from the fire and leave the preparation in the pan until it cools down a bit. If the caramel masses, refer to the advice just before the recipe.
Cook crepes.
Heat a large pan over medium heat with a bit of butter. Brush butter with a paper towel until completely melted and all pan is coated. Pour ¼ cup batter into hot pan and swirl around until batter covers the bottom evenly.
After 1 to 2 minutes, flip the crepe and cook the other side. Remove crepe into a plate, ideally placed into the oven heated at low heat (30 to 40°C).
Continue on and on with the remaining batter.
Assemble
Assemble by folding one crepe in each dish and coating with pears and caramel sauce.
Notes
The main steps: Prepare the crêpe batter, let it rest. Make the topping: a caramel, diced butter in, then slices of pear. Cook crêpes and dress with the pear and caramel sauce.