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.
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.
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.
When the pears were nicely browned chunks of a blood orange and its juice plus the juice of another blood orange were added.
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.
Faye gets the hard plate.
The paper plate is mine.