Pears Foster Crepes

Yield: 4 servings

Indulge in the perfect blend of elegance and comfort with these Pears Foster Crepes, featuring the natural sweetness of Superfresh Growers®' pears. Each bite is rich with buttery goodness and a drizzle of indulgent sauce. Whether you make them for a brunch treat or an impressive dessert, this recipe will turn your kitchen into a cozy cafe, bringing farm-fresh flavor straight to your table.

Ingredients

Pears Foster

• 4 Superfresh Growers pears, cored and quartered
• ⅓ cup dark brown sugar
• 4 tablespoons butter
• 2 ounces dark rum or bourbon
• 2 teaspoons pure vanilla extract
• 1 match

Crepes

• 6 tablespoons butter
• 1 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 3 large eggs
• 1 ½ cups milk
• Vanilla ice cream

Directions

Crepes

1. Heat an 8-inch nonstick skillet over medium-high heat.
2. Add four tablespoons of butter to the skillet. Remove from heat and slightly cool.
3. Pour the flour and granulated sugar into a medium mixing bowl and whisk to remove lumps.
4. In a separate bowl, whisk together the eggs and milk.
5. Pour ⅓ of the milk and egg mixture into the dry ingredients and whisk until smooth.
6. Gradually add the remaining milk and egg mixture and whisk until smooth.
7. Pour the melted butter into the batter.
8. Reheat the skillet to medium-high heat.
9. Add one tablespoon of butter.
10. When butter is melted, make a crepe by ladling ¼ cup of batter onto the edge of the skillet, tilting and gently shaking the pan to create an even layer over the bottom of the skillet.
11. Cook the crepe until the edges are crispy, then gently flip to cook the other side.
12. Transfer to a large plate.
13. Repeat the process till all the batter has been used.
14. Cover and set the crepes aside while preparing the pears.

Pears Fosted

1. Melt the butter and add the dark brown sugar in the same skillet we used for the crepes.
2. Allow the brown sugar to melt, then add the quartered pears.
3. Cook the pears on each cut side until golden brown.
4. Add the rum or bourbon and carefully light the fumes with a match.
5. Once the flames die down, continue cooking until juices thicken up.
6. Stir in the vanilla extract.
7. Remove from the heat and keep warm until they are ready to serve.

Assemble

1. Fold each crepe into quarters and divide between 4 serving plates.
2. Spoon the pears onto the serving plates and top with ice cream scoops.
3. Drizzle the syrup over the ice cream and crepes.
4. Serve.
5. ENJOY!