Caramelized Pear Crêpes
regular liquid egg substitute
1 tsp, grated
3 medium, Anjou, peeled, halved, cored, and finely chopped
packed brown sugar
fresh lemon juice
- To make the crêpes, combine the flour and salt in a medium bowl. Whisk together the milk, egg substitute, and orange zest in a small bowl. Gradually whisk the milk mixture into the flour mixture; let rest 15 minutes.
- Spray a crêpe pan or small (6-inch) nonstick skillet with nonstick spray and set over medium heat until a drop of water sizzles in it. Stir the batter; pour a scant 2 tablespoonfuls of the batter into the center of the skillet, tilting the pan to coat the bottom with the batter. Cook until the top is set and the underside is golden, 1 – 2 minutes. Turn and cook until golden brown, about 15 seconds. Transfer the crêpe to a plate. Lightly spray the skillet and repeat with remaining batter to make 12 crêpes in all, spraying the pan before adding more batter.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pears, brown sugar, and lemon juice; cook, stirring, until the pears soften and most of the liquid is evaporated, about 5 minutes. Transfer to a plate and let cool. Lay the crêpes on a work surface and place a generous tablespoonful of the pear mixture in the middle of each crêpe; fold into quarters.
- Meanwhile, melt 1 teaspoon of the butter in a clean large nonstick skillet set over medium-high heat. Place 4 folded crêpes in the skillet in a single layer and cook until golden brown and crisp, 1 – 2 minutes. Turn the crêpes and cook until golden brown and crisp, 1 – 2 minutes. Place the crêpes on a heatproof platter in a single layer; keep warm. Repeat with the remaining butter and crêpes to make 12 crêpes in all. Serve at once. Yields 3 filled crêpes per serving.