Crepes with Poached Pears


 Mary Anne and I spent a Friday afternoon cooking together. The menu included Beet and Goat Cheese Salad, Seafood alla Puttanesca, and Crepes with Poached Pears. Mary Anne choose a delicious white wine to serve with it. It was fun to try several new recipes. Dave and Brian came after work and we enjoyed a wonderful meal, lively conversation and playing the game Forbidden Desert.

Here are  the recipes we tried and would recommend: Seafood alla Puttanesca and Crepes with Poached Pears. We used the crepe recipe we served at Laura’s high school graduation party which is included here.



Crepes with Poached Pears
Serves 8

  1. 2 eggs
  2. 3/4 cup skim milk
  3. 3/4 cup flour
  4. 1/8 teaspoon salt
  5. 1 teaspoon vanilla
  6. 1 tablespoons canola oil for basting the pan
  1. Place all ingredients except oil into blender and blend until well mixed.
  2. Let rest at room temperature for 30 minutes.
  3. Using pastry brush, coat crepe pan or maker with oil.
  4. Heat pan and add crepe batter swirling the pan so batter spreads out quite thin.
  5. Cook until slightly brown and almost cooked through.
  6. Flip and cook other side.
  7. Serve the crepe hot or transfer it to a cooling rack.
  1. Serve with maple syrup, fruit, whipped cream or other favorite toppings.
  2. Freeze leftovers between sheets of waxed paper in an airtight container.
  3. Freeze well for about a month.
  4. Nutrition Per Serving: 84 calories, 3 g fat, 1 g saturated fat, 10 g carbohydrate, 4 g dietary fiber, 60 mg sodium.
Taste of Zest





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