10/27/2023Crepes, doughnuts and waffles - Desserts - Sweet morning - Breakfasts and brunches

Thin crepes with pear and hazelnut praline

Name: Thin crepes with pear and hazelnut praline
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 crepes
Cuisine: Vegan
Ingredients: 70 g hazelnut; 70 g sugar; 80 mL soy cream; 150 g all-purpose flour; 1 tbsp sugar; 250 mL soy milk; 250 mL water; 2 pears; 1 tsp maple syrup

Oven-free Autumn / Winter

For: 4 crepesDifficulty: EasyPreparation: 20 minCooking: 10 min

It's autumn, the perfect time to indulge in delicious desserts and organize brunches 🥰 I created this recipe for pancakes with red pears from the United States and a homemade praline spread, made with hazelnuts also from the United States. It's as local as possible here since these aren't grown in Canada. Hazelnuts are such a symbol of autumn for me, they're so good! Plus, hazelnuts from the U.S. are generally reasonably priced. I love praline but I know many of you are intimidated by making caramel at home, and not everyone has a powerful food processor to blend it either. So, I came up with this easy-to-make spread! By adding soy cream directly when blending the praline, it puts less strain on the blender and you get a creamy spread 😍

Servings

Ingredients

Cups

Praline Spread:

-hazelnut 70 (g)
-sugar 70 (g)
-soy cream 80 (mL)

Crepe Batter:

-all-purpose flour 150 (g)
-sugar 1 (tbsp)
-soy milk 250 (mL)
-water 250 (mL)

-pears 2
-maple syrup 1 (tsp) - optional

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Steps

In a skillet, on high heat, toast the whole hazelnuts.
Add the sugar and let it all caramelize until the sugar turns brown. Stir and pour onto parchment paper to let the caramelized hazelnuts cool completely.
Break this block into small pieces and put it in your blender with the soy cream. Blend until you get a smooth, thick spread. Store in a jar.
Prepare the crepe batter: mix the flour and sugar. While whisking, pour in the soy milk and then the water to obtain a smooth and very fluid batter (having an almost liquid batter will allow your crepes to be thin).
Heat a lightly oiled crepe pan over high heat. Pour in a ladle of batter and swirl the pan to spread it into a thin layer. Cook the first side, then flip the crepe to cook the other side. Repeat with all the crepes.
Peel the pears and slice them thinly.
Fill the warm crepes with spread, pear pieces, and a drizzle of maple syrup. You can add some crushed hazelnuts. Enjoy!