This easy pear crepe dessert recipe is ready in just a few minutes, without a lot of fuss and bother. It’s nearly winter, the temperatures are dropping, and it’s the perfect time for a holiday treat.
The pears were still fresh at the greenmarket, so I pounced.
You’re probably wondering how the words “crepe” and easy go together. After all, crepes are a bit of a pain to make from scratch. It takes a bit of work to get going (even if you’re accustomed to it) and it’s not really practical to make just one.
The secret is that I didn’t use a standard crepe recipe, or even a crepe recipe at all. I used a very thin, whole wheat tortilla instead. That meant I could cook it quickly, and didn’t have to worry about extra crepes lying around.
The rest of the tortillas will be used for another day’s dessert, for wraps, and turkey enchiladas (next week’s recipe). And, since the tortilla is sturdier than a real crepe, it holds together better, and I can fill it with more pear! I haven’t tried it yet, but it might also work well with bananas.
Single Serving Pear Crepe Dessert Recipe Substitutions and Variations
- try pear brandy instead of standard brandy
- serve topped with a scoop of vanilla ice cream
- add a pinch of ginger to the cinnamon/pear/sugar mixture
- drizzle the crepe with chocolate syrup
Tools and Ingredients for this Pear Crepe Dessert Recipe
These tongs are great for flipping tortillas, turning steaks, or transferring chicken or fish cutlets from pan to plates. They lock in place when you put them away, so they won’t take up lots of space in your drawer or gadget holder.
This is a classic, simple frying pan that’s just the right size for tortillas, a couple of fried eggs, fajitas, or vegetables. It’s not non-stick, but I found that my non-stick pans started peeling (!) and and didn’t hold up so I got rid of them. This is better. Turn the flame on, heat the pan, add the oil or butter, and then add your food. You can even put it in the oven (just don’t broil it).