Stuffed Crepes with Roasted Pears

Servings : For 6 people

Prep : 30 mins

Cooking: 20 mins

Ingredients

• 300g flour
• 3 eggs
• 6 tablespoons La Perruche Cassonade
• 90g melted butter
• 75cl milk at room temperature
• 1.5 pinches of salt
• 4.5 pears
• 60g La Perruche Cassonade
• 15cl lemon juice
• 30g butter

Directions

For the Crepes

1. Combine the flour, cassonade and salt in a large bowl.
2. Make a well in the centre, add the eggs and mix gently.
3. Add the milk gradually to avoid lumps and stir vigorously.
4. Add the cooled melted butter.
5. Once the batter is perfectly smooth, let it rest for 30 minutes in the refrigerator.
6. Heat your crêpe pan and grease it with cotton wool soaked in oil.
7. Pour in a ladle of batter and cook the crêpe on each side until golden.

For the Filling

1.  Preheat the oven to 180 °C.
2. Arrange thick pieces of pear in a gratin dish, pour over the lemon juice, and top with the La Perruche cassonade and pieces of butter.
3. Roast the pears for 15 minutes.

Assembly

1. Lay out the crepes flat and top them with the roasted pears.
2. Turn up the edges to form little parcels.
3. Tie them with kitchen string.
4. Serve.