These Crêpes with Brandy Pear Sauce are an easy but sumptuous and elegant dessert. Pears sautéed with brown sugar, honey, and warming spices turn into an irresistibly tasty concoction. And the addition of brandy and brandy spiked whipped cream elevates this dessert to a different level.
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Hello, folks. How are you doing? I hope this week has been treating you well, and that you are getting ready for the weekend. (In case you’d ask me – I am so, so ready.)
And to our neighbours: I hope you all are having a great Thanksgiving!
Now, shall we jump to the recipe?
Crêpes with Brandy Pear Sauce
Folks, you will love these Crêpes with Brandy Pear Sauce. The rich and decadent sauce is so good that you can absolutely skip the crêpe part. (Just kidding. Please do not.) But joking apart, if you happen to have any leftovers of this sauce, you can enjoy it in many other ways. Think of an extravagant and lavish topping for your porridge or cottage cheese. (I know. Brandy. But that’s the entire point of being extravagant!) Or you can serve it over some vanilla ice cream.
The sauce is made with butter, light brown sugar, honey, and warming spices like vanilla, cinnamon, cardamom, ginger, and anise seeds. Plus, brandy. In fact, I also added a few splashes of orange liqueur.
And while this dessert is already super rich (in calories, too!), I decided to go the extra mile and make some whipped cream. And not just any cream – cream spiked with brandy, honey, and nutmeg.
This recipe calls for adding the folded crêpes directly into the sauce, similar to Crêpes Suzette. Lately, this has been my favourite way to enjoy them. Speaking of which, stay tuned for another luscious crêpe recipe sometime in December.
Crêpe Ideas for the Holiday Season
And be sure to check more ideas for the holidays!
Gingerbread Crêpes (With Cream Cheese Cointreau Sauce)
Crêpes with Cranberry Wine Sauce
Christmas Crepes with Cranberry Sauce
I hope you like this recipe, and you will make it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Crêpes with Brandy Pear Sauce
Course: Dessert4-6
servings15
minutes50
minutes1
hourCrêpes with Brandy Pear Sauce and whipped cream spiked with brandy, honey, and nutmeg.
This yields about 10-12 crepes, I would suggest 2-3 crepes per person.
Ingredients
- Crêpes:
1 cup (120 gr.) all-purpose flour
2/3 cup (160 ml.) lukewarm water
1 cup (240 ml.) whole milk
2 large eggs
2 tbsp. butter (30 gr.), melted plus more for greasing
a good pinch (~1/8 tsp.) of salt
1/2 tsp. (2.5 gr.) granulated sugar
- Brandy Pear Sauce:
4 tbsp. (60 gr.) butter
3 pears (about 250 gr. each), cored and cubed – use flavourful and juicy yet firm kind of pears, such as Bartlett / Williams
1/4 to 1/3 cup (50-65 gr.) light-brown sugar
2 tbsp. (40 gr.) honey
1 tsp. cinnamon
1/2 tsp. cardamom and ginger, each
a little pinch of star anise seeds, ground
a good pinch of salt
1 tsp. vanilla extract
1/3 cup (about 75 ml.) brandy
1-2 tbsp. (15-30 ml.) triple sec (optional)
- Brandy Spiked Cream (Optional):
1/2 cup (120 ml.) chilled heavy (35%) whipping cream
1 tbsp. (14 ml.) brandy
1/2 tbsp. (10 ml.) honey
a few gratings of nutmeg
Directions
- Crêpes:
- To make the batter, sift the flour and add the icing sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs, melted butter, and zest and whisk well.
- Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
- The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
- Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
- Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter.
- Brandy Pear Sauce:
- Melt the butter over medium heat in a large frying or sauté pan. Add the pears and simmer for about 4-5 minutes or just until starting to soften.
- Add the sugar (start with 1/4 cup), honey, and spices (except vanilla). Increase heat a bit and let the mixture simmer for a few minutes (be sure that the pears became soft but still remain firm.)
- At the end, stir in the brandy, triple sec (if using), and vanilla extract. Let it simmer for another 30-40 seconds. Try and add more sugar (or honey) and spices, if desired.
- Brandy Spiked Cream (Optional):
- Using an electric mixer, beat whipping cream and honey in a large bowl until soft peaks form, then quickly fold in the brandy.
- For the Assembly:
- When the sauce is ready (step 8), add all of the folded crepes to it. Cook over medium-low heat, undisturbed, until warmed through, about 2-3 minutes. Try (be careful – it is super hot!) and add a few splashes of brandy more, if desired.
- Serve immediately, spooning additional sauce over crepes.
- Refrigerate any leftover crepes in an airtight storage container for up to 3 days. To reheat, gently rewarm crepes in a skillet on the stovetop over medium-low heat for a few minutes; you may also want to add a splash of brandy.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
An elegant and delicious sounding dessert. Crepes are always welcome in our home. Looks delicious .
Oh that brandy pear sauce. It’s got me salivating Ben! What an excellent holiday recipe. Now the only thing I would struggle with is whether to have it for breakfast, or dessert! Ha ha!
Neil recently posted…No-bake White Chocolate And Blueberry Cheesecake
This would make a fabulous breakfast in bed :-) with extra sauce, of course!
angiesrecipes recently posted…Lamb Neck Roast with Rough-cut Chermoula
It’s been ages since I last made crepes. I might have to remedy that this weekend.
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