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Pear Crepes with Cinnamon Crema Drizzle
1/2 cup Cacique® Crema Mexicana
1/2 cup almonds - toasted
2 tbsp brown sugar
2 eggs
2 tbsp powdered sugar
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cinnamon
1 tsp lemon juice
3/4 cup milk
1 tbsp unsalted butter
wax paper
1 cup biscuit mix (dry)
cooking spray (non-stick)
3 pears - peeled, cored, and sliced thin
Instructions
Cut or tear 11 sheets of wax paper to fit in between crepes. Whisk together biscuit mix, milk and eggs. Coat a 6 or 7-inch skillet with cooking spray; heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl pan so bottom is evenly coated. Cook until the edges of the crepe are bubbly and look dry and the bottom is golden. Loosen edges with a spatula, then flip over and cook until the other side is golden. As crepes are cooked, stack them with sheets of wax paper in between crepes. Cover to prevent them from drying out. Reserve. Melt butter in a medium skillet. Add pears and brown sugar, cook until pears are soft, about 5 minutes. Stir in ½ tsp. of cinnamon, nutmeg and lemon juice. Remove from heat and reserve. Stir together crema, sugar and cinnamon. Fill each crepe with about 3 tablespoons of pear filling and roll up or fold into quarters. Place two on a plate, drizzle with cinnamon crema, sprinkle with toasted pecans and serve.
Servings: 6
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