There are these special recipes and dishes that I know from my childhood. Semolina with sugar and cinnamon (and looots of butter :)), rice pudding, apple strudel, curd dumplings with nut crumbs, tomato soup with rice, homemade milk bread aka “Zopfn” with butter and jam made out of fruits from the garden,…
All these things my mum made herself, if possible with ingredients from our garden or the milk / eggs of our animals.
Since I grew up on a farm, I not only noticed how nice it is to have an own “supermarket” right on the doorstep, but also how easy and quick it is to cook your own dishes.
One of our most popular classics were / are “Amaletten” aka CREPES. But of course nobody said crepes to them. Crepes were only a thing at the Kirtag. With bananas and lots of chocolate spread. And then again some years later on Instagram and Pinterest and meanwhile also at our home. 😉
I still say Amaletten to them, but so that you know what I’m talking about, they’re called crepes here and now. Crepes with warm spicy pears to be exact.
We used to eat the crepes with jam. From time to time we were allowed to add sugar and cinnamon. SO GOOD!
Today I made the grown-up version with warm, caramelized, spicy pears. By the way, this is not a recipe developed by me, but is also written down in the family recipe book and was created by my mom. 🙂
Those pears. Where do I best start?
Some butter is caramelized with sugar and then extinguished with freshly squeezed orange juice. In this sweet bath, together with many spices, the pears are grilled until soft.
At the end the whole kitchen smells of orange peel and caramel…
Drool…
These crepes with caramelized, spicy pears are made ridiculously easy and the taste HEAVENLY!
Of course this dish is good amazing, just as it is, but with a scoop of vanilla ice cream this dessert reaches another level.
How about a winter pumpkin and coconut soup with quinoa and then the crepes with caramelized spicy pears? Both are great to prepare, full of good ingredients and absolutely PUR soulfood.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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- 3 medium organic eggs
- 150 g whole grain flour
- 300 ml milk
- 2 tbsp neutral oil
- 1/4 tsp salt
- Butter to grill the crepes
- vanilla ice cream
Ingredients
Crepes
Extras
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- For the crepes, add the eggs, flour, half of the milk, salt and oil to a bowl and stir well with a whisk. Add the rest of the milk and stir until a fine, lump-free dough is obtained.
- Heat a (crepe) pan at medium to high temperature. Add a teaspoon of butter. Pour a scoop of dough into the pan and toss until the dough is evenly distributed. After about one minute, use the spatula to check whether the edge is already brown. If so, turn the crepe over and fry until the second side is slightly coloured. If necessary, turn down the heat a little. Place the crepe on a plate and keep warm. Process the rest of the dough using the same procedure.
- Wash the pears, halve, core and quarter the halves. Wash and dry the oranges hot. Grate the peel and place on a plate. Squeeze out the juice. Peel the ginger and grate finely.
- Heat a pan. Melt the butter with the sugar and let it caramelize for 1-2 minutes. Fry the pears briefly. Deglaze with the orange juice. Add one third of the orange peel, the ginger and the remaining spices. Turn the pears after about 4-5 minutes. Fry until the fruits are soft.
- Serve the crepes on plates. Spread the warm spicy pears on top and serve with a scoop of vanilla ice cream.
- TIP: You can dry the remaining orange peel and use it later for other desserts.
