her real world

By: Melanie

Feb 15 2009

tags: anjou pears, blood oranges, brown, butter, coffee, cooking, crepe pan, cup milk, cup water, eating, egg, eggs, flour, fried eggs, fruits and veggies, good friend, heart, juice, lazy susan, lime, little salt, lovely photo, melted butter, milk and water, mom, morning, morning brunch, pear, pears, pepper, photo, photo project, photos, picture, recipe, salt, salt and pepper, sour, sugar, sweet, warm, wedding shower, wee girl, week, weekend, yesterday

Category: food

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I generally like it savoury and including eggs, but to balance things out this weekend I did it savoury and sweet. Yesterday I made simple fried eggs with toast. A good friend of mine has convinced me that the only way to fry eggs is in olive oil, and so I did. And to be truthful, it really does make them a whole lot better. A little salt and pepper on top and a few slices of multigrain bread from Bread & Son’s with a coffee, and it was the perfect Saturday morning brunch.

If you’re wondering where the fruits and veggies are, you’ll have to wait for my upcoming post on organic blood oranges. They tasted lovely and sweet and sour and they made a lovely photo project.

Today I decided I would go with crepes. I’ve been making crepes since I was a wee girl as my mom received a crepe pan for her wedding shower and I was enthralled by it when I found it on the lazy susan. I made crepes over and over again, so I’d like to think I’m fairly good at it.

I had some Anjou pears kicking around. I’ve decided full-heartedly that I’m a Bartlett girl, as the Anjou texture is a bit too firm or too something. So I decided to cook with the pears, and Crepes with pear and lime was born.

You’ll have to forgive the photo for being a bit bland, had I felt the need to delay the eating and be rewarded with cold crepes I would have made some lime curls to add a bit of colour to the plate. I admit the picture doesn’t capture the flavour very well, but please rest assured these were very delicious. I halved the following recipe as I am but one woman.

Crepes with pear and lime
Makes 8 large or 16 mini crepes

Crepes:

2 eggs
1/2 cup milk
1/2 cup water
1 cup flour
2 tbsp melted butter
1/2 tsp salt

1. Whisk eggs, milk and water together. Add flour, whisk until lumps are gone. Add melted butter and salt. Batter should be very runny.
2. Heat a non-stick pan over medium heat.
3. Pour batter into pan in manageable amounts, cook until top turns opaque.
4. Flip crepe, cook another few seconds.
5. Remove from pan and cover. Crepes will stay warm while you finish the rest if you work quickly.

Pear and lime sauce:

4 firm pears, peeled and sliced
2 tbsp butter
4 tbsp brown sugar
2 limes, juice of

1. When finished cooking crepes, add butter to pan.
2. Add pears to pan and coat with butter, let cook for a few seconds.
3. Add brown sugar and let the pears get brown and caramelly.
4. Remove pears from pan, stuff into crepes.
5. Pour lime juice into pan and stir into sugar that is left there.
6. Pour lime and brown sugar syrup over crepes.
7. Enjoy!