Pear breakfast crepes
6 - 9
PersonalPoints™ per serving
Give breakfast a French twist with our fruity crêpes. Just make sure to fill them quickly since sautéed crêpes become crisp and firm as they cool. Our version features ripe pears, sweet brown sugar, lemon zest, and sliced almonds for the filling. This recipe also takes the tricky part out of making crêpes from scratch, which requires swirling a thin amount of batter in a hot skillet very fast. It takes a few tries to get it right. Using store-bought crêpes makes this fun, satisfying breakfast a lot easier. You should also feel free to experiment with whatever fruit and nuts that you have on hand.
4 medium, ripe, unpeeled
Butter-flavor cooking spray
Unpacked brown sugar
2 Tbsp, sliced
4 crepe(s), 6 " diameter, store-bought
- Quarter pears lengthwise and remove cores. Slice each pear wedge horizontally into 1/4-inch thick slices.
- Heat a nonstick skillet coated with cooking spray over low heat; add pears and sauté until very tender, about 5 minutes. Add sugar, zest and almonds; sauté 2 minutes, remove from pan and set aside.
- Wipe skillet clean with a paper towel (make sure skillet has cooled before touching it) and place over medium heat. Melt 1/2 teaspoon of margarine in skillet; add 1 crêpe to skillet. Cook until crêpe is lightly browned around edges, about 30 seconds. Remove crêpe to a serving plate and spoon 1/4 of pear mixture down the width of crêpe; roll up and repeat with remaining ingredients. Yields 1 crêpe per serving.