Whole Wheat Crepes with Figs and Pears

Name: Whole Wheat Crepes with Figs and Pears
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Whole grain flour 0.7 cup; Whole milk at room temperature ¾ cup; Butter 3 tbsp; Eggs (about 1) 2.1 oz; Fine salt to taste; Figs 2 ½ cups; Bartlett pears 1.5 lbs; Water 0.375 cup; Brown sugar 2 ½ tsp; Powdered sugar to taste

379

Calories per serving

Vegetarian

Energy Kcal 379
Carbohydrates g 51.3
of which sugars g 36.4
Protein g 10.4
Fats g 14.7
of which saturated fat g 7.23
Fiber g 8.7
Cholesterol mg 178
Sodium mg 377

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Makes: 4 pieces
Cost: Average
Note + 30 minutes of batter resting time

PRESENTATION

We all know the famous French crepes, which with their neutral flavor can be filled with tantalizing sweet and savory fillings. Here we offer you one of the many variations, with a filling of deliciously caramelized seasonal fruit. Among the September fruits, we have chosen the sweetest with soft pulp: juicy pears with straw tones and small, fleshy amaranth-colored figs, a concentrate of goodness perfect to enjoy as a snack or as a dessert at the end of a meal. Good and wholesome, also thanks to the choice of using whole wheat flour in the dough, these crepes with figs and pears will be the right compromise for those seeking a healthy sweetness!

INGREDIENTS

379

Calories per serving

Ingredients for 4 whole wheat crepes (about 20 cm in diameter): Whole grain flour 0.7 cup (90 g); Whole milk ¾ cup (170 g) - at room temperature; Butter 3 tbsp (40 g); Eggs 2.1 oz (60 g) - (about 1); Fine salt to taste

For filling: Figs 2 ½ cups (400 g); Bartlett pears 1.5 lbs (700 g); Water 0.375 cup (100 g); Brown sugar 2 ½ tsp (10 g)

For garnish: Powdered sugar to taste

Preparation

How to prepare Whole Wheat Crepes with Figs and Pears

To make the whole wheat crepes with figs and pears, first, prepare the crepe batter: beat the egg 1 in a small bowl and melt the butter in another; in a separate large bowl, place the whole wheat flour and salt 2, then pour in the milk 3 at room temperature in a thin stream, stirring with the whisk to prevent lumps.

Once the milk is absorbed, add the beaten egg 4 and melted butter at room temperature 5 and continue whisking to obtain a homogeneous batter. Cover with plastic wrap 6 and leave in the refrigerator for 30 minutes. For more guidance, you can consult the whole wheat crepes recipe on our site.

Heat a crepe maker or a small non-stick pan about 8 inches in diameter, grease the pan with a little butter 7, and pour a ladle of batter 8. Tilt the pan to distribute the mixture evenly and cook for 3 minutes on one side 9

and 2 minutes on the other 10. As they are ready, place them on a plate 11. Now wash the figs and cut them in half 12.

Cut the pears into wedges 13 and peel them 14. Place the pear wedges in a saucepan, add the brown sugar 15

and half the amount of water 16, let the pears brown for 5 minutes or until they take color. At this point, add the figs 17 and the remaining water 18,

cover with the lid 19 and let cook for 5 minutes, then remove the lid and allow the cooking liquid to thicken. The caramelized fruit is ready 20, now you can fill the crepes: take a crepe, place the fruit on half of its surface and cover with the cooking liquid 21,

then fold the other half of the crepe over the filling 22 and garnish with powdered sugar 23. Serve the whole wheat crepes with figs and pears immediately 24!

Storage

The whole wheat crepes can be stored unfrosted in the refrigerator for a couple of days, covered with plastic wrap to prevent them from drying out. The crepe batter can be left to rest in the refrigerator for up to 12 hours, covered with plastic wrap. The crepes can be frozen after cooking: just stack them one on top of the other, placing a sheet of parchment paper between each crepe, and finally seal the whole thing with plastic wrap. Before using the desired amount, simply let them thaw and then fill them.

Tip

Adding walnuts and hazelnuts to the filling will give a pleasant crunchy note, while a splash of brandy, to be flamed during cooking, will make the filling even more fragrant and aromatic.

For the translation of some texts, artificial intelligence tools may have been used.