Pears Foster Crepes

Yield: 4 servings

These pears foster crepes are an elegant dessert featuring soft, delicate crepes topped with caramelized pears in a rich brown sugar-and-butter sauce. Inspired by the classic bananas foster, the pears are cooked with rum and vanilla until tender and coated in a glossy, flavorful sauce. Served warm with a scoop of vanilla ice cream, this dessert delivers a perfect balance of sweetness, richness, and texture. Ideal for entertaining or special occasions, this crepe recipe brings a refined twist to a classic favorite.

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, whisking 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 the butter is melted, make a crepe by ladling ¼ cup of batter onto the edge of the skillet, then tilting and gently shaking the pan to create an even layer on 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, then add the dark brown sugar to the same skillet we used for the crepes.
2. Allow the brown sugar to melt, then add the quartered pears.
3. Cook the pear, cut it into slices, and cook it 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 the 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!