Jalapeño Crepes with Caramelized Pear & Blood Orange Compote

This was a simple but delicious breakfast. It started by blending together a couple large jalapeños (without seeds), milk, an egg, kosher salt and little bit of sugar.

crepes

crepes

 

All purpose flour was added and blended till it was a thin, runny batter. You didn’t expect me to measure anything, did you? It rested in the refrigerator while the compote was being cooked.

crepes

 

Chopped Bosc pears were added to a pan of melted butter and allowed to caramelize with infrequent stirring. At one point I decided to add a sprinkling of Turbinado sugar.

crepes

crepes

crepes

crepes

 

When the pears were nicely browned chunks of a blood orange and its juice plus the juice of another blood orange were added.

crepes

crepes

 

To give it a bit of sauce, flour was sifted on top and mixed in with added regular orange juice. This was allowed to braise under a lid while the crêpes were being cooked.

crepes

crepes

crepes

crepes

 

Faye gets the hard plate.

crepes

crepes

crepes

crepes

 

The paper plate is mine.

crepes



 


2 thoughts on “Jalapeño Crepes with Caramelized Pear & Blood Orange Compote

    1. Thank you. I too love the combination of sweet and savory. These crêpes actually barely had a hint of heat, even when the extras were eaten plain. The seeds could have been left in at least one of the jalapeños. I considered using clove or cinnamon with the pears and decided against it, but that would have been good too.

      Liked by 1 person

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