One of my husband’s friends, a kind farmer named Greg, gave us a box full of pears he grew on his farm. Inspired by his sweet gesture, I made this recipe for brunch. Curtis went back for seconds … and thirds … and fourths. I’d say it was a hit. Of course, if you eat eggs, feel free to replace the flaxseed-water mixture or Ener-G-water mixture with 2 eggs.
Ingredients
Crepes
- 2 tablespoons olive oil, plus more for oiling frying pan
- 1½ cups all-purpose gluten-free flour (I use Bob’s Red Mill xanthan-free flour)
- 1½ cups almond milk
- 2 tablespoons finely ground flaxseed whisked into 6 tablespoons water, or 3 teaspoons Ener-G Egg Replacer whisked into 4 tablespoons water
- 1 teaspoon baking soda
- Pinch unrefined sea salt
Cardamon Pear Topping
Cream Cheese Topping
- Macadamia Cream Cheese
How to Make It
- For the crêpe batter, in a large bowl combine the 2 tablespoons oil, flour, almond milk, flaxseed-water mixture or Ener-G-water mixture, baking soda, and salt; whisk together.
- In a large frying pan over medium heat, add enough oil to grease the entire bottom of the pan, and pour enough crêpe batter to thinly coat the pan. Cook for approximately 1 minute or until the bubbles disappear, and flip. Repeat with the remaining batter until the batter is all used up.
- For the topping, in a medium frying pan over low to medium heat, add the pears, cardamom, and ¼ cup of the water. Cook for approximately 5 minutes or until the pears are slightly softened. In a small glass bowl, combine the remaining ¼ cup of water, sugar, and tapioca until they are well mixed. Add the sugar-tapioca mixture to the pears, stirring constantly. Allow to cook for another minute or until the sauce has thickened.
- Top each crêpe with ⅛ of the pear mixture and ⅛ of the macadamia cream cheese. Serve immediately.