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Crêpes with spiced pear, pecan and cranberry compote recipe

We know that not everyone is a fan of sweet pancakes (It bewilders us, but hey ho!) which is why we thought we would provide a tasty alternative.  These gorgeous crépes with spiced pear, pecan and cranberry compote are not only easy to make but tasty to boot.

Here’s what you’ll need:

  • 5 medium pears, ripe but firm
  • A knob of butter
  • 2 tbsp brown sugar
  • 150g fresh cranberries (you can also use dried, but add a little water to the compote too)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • A handful of toasted pecans, chopped

For the crêpes:

  • 200g plain flour (or 100g plain and 100g wholemeal)
  • 2 eggs
  • Pinch of salt
  • 500ml milk
  • Butter, to cook

How to make the Spiced pear, pecan and cranberry crepes:

1. First, make the compote. Quarter and core the pears, then slice lengthways into 1cm slices. Heat the butter in a non-stick frying pan until bubbling, then add the sugar. Add the pears and cook on a medium heat until starting to soften and caramelise, then add the spices and cranberries. Cook over a low-medium heat until the cranberries have burst and released juice, and the compote has a thick, jammy consistency. If it starts to dry out, add a splash of water. Taste and add more sugar if you like.  Set aside.

2. For the crêpes, sift the flour into a large bowl. Make a well in the centre then crack in the eggs and add the salt. Using an electric whisk, start whisking the eggs into the flour, adding a little milk. Keep whisking, gradually incorporating more of the flour, and add the rest of the milk as you go until you have a smooth batter the consistency of double cream. (You can do this the night before and leave the batter to rest in the fridge, whisking it up again just before you need it).

3. Put the oven onto a low heat (around 120C) and put a plate in it, ready for the pancakes. Get a non-stick frying pan very hot. Add a knob of butter, and wipe around with kitchen towel. Ladle in enough batter to form a 3-4mm thick crêpe, tilting the pan so it spreads evenly over the surface. Cook for a minute or so on each side – adjust the heat so that the crêpes are golden brown but not scorched or pale and flabby. Put each one on the plate in the oven as you make them, separated with sheets of greaseproof paper, to keep warm.

4. When you have 8 (there might be a bit of batter left over), spread each one out and spoon a little compote onto a quarter of it. Fold in half and then into quarters. Repeat with the remaining crêpes, reserving some compote to spoon over at the end. Arrange them on a plate, then spoon over a little more compote and scatter with the toasted pecans. Dust with icing sugar, if you like, then serve immediately.

This recipe was provided by Elly McCausland for JustIngredients.

These would make a lovely Christmas morning treat too. Have you tried this crepe recipe?

Let us know what you think and show us your crepe creations below!

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