Peanut Butter Pear Crepes are a fun and tasty spin on the classic French treat. For this variation, the papery thin crepes are filled with roasted pears, then drizzled with a absolutely delicious peanut butter syrup. The peanut butter and pear combination creates an amazing breakfast dish to warm you up on cool Fall mornings . If you’re looking for more breakfast crepes, check out the recipe for Cannoli Crepes . If you’d like to try a savory version, check out Dosa Crepes and Parmesan Asparagus Crepes.
Peanut Butter Pear Crepes
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1 small pear
1/2 teaspoon lemon juice
1 teaspoon Truvia Sweetener
1/4 cup liquid egg substitute (like the kind by Egg Beaters)
1/4 cup unsweetened original almond milk (like the kind by Silk )
2 tablespoons Gluten Free Flour Mix
1 tablespoon Truvia Sweetener
1 teaspoon powdered peanut butter ( like the kind by PB2 )
dash of salt
Peanut Butter Syrup:
1 tablespoon powdered peanut butter
1 teaspoon Truvia Sweetener
1 tablespoon unsweetened original almond milk
2 teaspoons nonfat Greek yogurt
1. Start by preparing the peanut butter syrup-- add peanut butter powder and Truvia to a small mixing bowl. Whisk in milk and yogurt until a smooth syrup is formed. Place syrup in refrigerator to thicken while you prepare the other ingredients.
2. Preheat oven to 400 degrees. Line a small baking sheet with parchment paper (if you really want to minimize clean up, you can line with foil then add parchment paper on top.)
3. Cut off top portion of pear, then peel, and chop bottom half (you want about 4 ounces of pear once chopped.) Place chopped pears on prepared baking sheet. Add lemon juice and Truvia to pears, then stir to coat.
4. Place baking sheet in oven and roast pears for 6 minutes, then remove from oven and stir. Return pears to oven and roast for 6-7 minutes more or until fork tender and golden. Set pears aside while you prepare the crepe batter. Reduce oven temperature to 350 degrees.
5. To make the crepe batter, add egg, milk, flour, Truvia, salt, and peanut butter to a mixing bowl with high sides (the taller sides help to prevent splattering when using the immersion blender). Use an immersion blender to puree batter until smooth. (Alternatively, add ingredients to a small food processor or blender and puree until smooth.)
6. Spray a crepe pan (or 10-inch nonstick skillet) with nonstick spray and heat to medium low. Scoop out a scant 1/4 cup of batter and pour into pan, quickly tilting pan in a circular motion so batter forms an even coating on the bottom.
7. Cook for 2-3 minutes, or until crepe is beginning to set and you cans slide a small spatula around the sides. Carefully loosen the edges and flip the crepe (I’ve found that it’s often easier to just pick up with one hand rather than using a spatula to flip).
8. Continue to cook on second side for 1-2 minutes more, until crepe cooked through on both sides, then place on cooling rack until ready to fill (The cooling rack will help prevent it from getting soggy). Repeat cooking process with remaining batter to make 2 more crepes (you should have 3 crepes total when finished).
9. To fill the crepes-- Remove syrup from refrigerator, then place one crepe flat on a work surface and arrange about 1/3 of the roasted pears in a line on the bottom half of crepe. Roll up the bottom of the crepe, tucking in the sides as you roll, so that filling is enclosed. Place crepe seam side down on an oven-safe plate. Fill the remaining crepes and arrange side by side on plate.
10. Drizzle crepes with peanut butter syrup, then sprinkle with cinnamon, nutmeg, and Truvia, to taste. Place plate in oven for 2-5 minutes, or until crepes are heated through. Carefully remove from oven and enjoy!
Nutrition Information--approximately 199 calories per serving (Entire Recipe)