Caramelized Pear Crêpes with Pistachios

Caramelized Pear Crêpes with Pistachios


2 eggs
1 1/4 cups whole milk
1 cup all-purpose flour
1/2 teaspoon salt
9 tablespoons butter (divided)
4 ounces goat cheese (softened)
4 teaspoons honey
2 teaspoons fresh lemon juice
3 Asian pears (ends trimmed)
6 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 cup pistachios (chopped)


1Place eggs, milk, flour, salt and 2 tablespoons melted butter in blender. Process on low for 30 seconds, increase to high speed for 45 seconds. Refrigerate batter at least 1 hour, up to 4 hours.
2Combine goat cheese, honey and lemon juice in medium bowl. Set aside until ready to use.
3Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of pear and secure onto attachment. Insert food skewer through pear, up to first mark. Attach Thick Blade to attachment. Position bowl under blade to catch pears. Turn Stand Mixer to Speed 2 and position blade against pear to process. Repeat with remaining pears.
4Cut pear sheets into 6-inch pieces. Heat large skillet over medium heat. Working in 2 batches, melt 3 tablespoons butter and 3 tablespoons sugar in large skillet. Add 1/2 of the pear slices and cook without stirring, until butter and sugar begin to caramelize, 5-6 minutes. Transfer to plate and repeat with remaining pears. Reserve any pan juices.
5Melt remaining 1 tablespoon butter. Heat 8-inch non-stick skillet over medium heat. When pan is hot, brush with melted butter. Pour scant 1/4 cup crape batter to pan, swirling to coat bottom and slightly up side of pan. Cook 45 seconds to 1 minute, then turn and cook for an additional 30 seconds. Transfer to warm oven and repeat with remaining batter.
6To serve, spread 1 teaspoon goat cheese onto crape. Top with about 3 pear slices and fold. Repeat with remaining crapes. Drizzle with any pan juices and sprinkle with chopped pistachios.
7Serve immediately.
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