French Pear and Nutella Pancakes by Gabriel Gaté
French Pear and Nutella Pancakes
Recipe provided by Gabriel Gaté
Pear and Nutella are great together. When pears are not in season, use canned pears in a light syrup. These French pancakes are very thin and popular.
Makes 12 –18 Crêpes
- 2 cups plain flour, sifted
- a pinch of salt
- 2 eggs
- about 2 cups milk
- 1 tsp cooking oil
- 1 tbsp butter
- about 120 g Nutella
- about 6 just ripe pears
Place the flour and salt in a mixing bowl. Make a hollow in the centre and pour the eggs and half of the milk into the hollow. Using a whisk, first mix the eggs and milk together, then gradually incorporate the flour, slowly adding the rest of the milk to form a smooth, thin mixture. Strain the preparation through a fine strainer and refrigerate for at least 20 minutes or until required. If you are in a great rush, you can use it immediately but the crêpes will not be as smooth.
Heat oil and butter in a crêpe pan until it turns a light golden colour, then whisk this melted butter into the crêpe batter. Return the pan to high heat and when the pan is hot, pour in enough mixture to cover the bottom of the pan. Twirl the pan in a smooth motion to form a thin even crêpe. When the upper half of the crêpe starts to become dry and the lower half is golden brown, pick the crêpe up with a spatula and turn it quickly onto the other side. After browning the second side, remove the crêpe and place it on a plate.
Without adding any more butter or oil to the pan, make the rest of the crêpes in the same way. If a crêpe begins to stick, wipe the pan with absorbent paper, melt a little butter in the pan and make the next crêpe.
Peel, quarter and core the pears, then cut each quarter into 3 wedges. Spread the centre of each crêpe with a little Nutella and top with a few pear wedges. Fold the crêpe and serve.