Prep Time | 45 minutes |
Cook Time | 30 minutes |
Servings |
4 servings
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Ingredients
For crêpes:
- ⅔ cup all-purpose flour
- ¾ cup milk
- 2 eggs plus 1 egg yolk
- 2½ tablespoons unsalted butter melted
- 2 tablespoons sugar
- Pinch fine sea salt
- ½ cup EcolifeⓇ Jasmine Rice
For pears:
- ½ cup sugar
- 1 star anise
- 1 cinnamon stick
- 1 vanilla bean pod split lengthwise
- ¼ teaspoon saffron threads
- 2 Bosc pears peeled and quartered
- 1 cup Greek yogurt
- 1 tablespoon honey
To cook crêpes:
- 4 teaspoons unsalted butter
Ingredients
For crêpes:
For pears:
To cook crêpes:
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Instructions
- In a large bowl whisk together flour, milk, eggs and yolk, butter, sugar, and salt. Cover and let sit at least 30 minutes.
- In a medium saucepan combine rice and ¾ cup water. Bring to a boil, cover, and reduce heat to simmer until tender, about 15 minutes.
- In a deep saucepan combine sugar, 1 cup water, anise, cinnamon, vanilla, and saffron. Bring to a simmer and stir until sugar is dissolved. Add pears and reduce heat to a bare simmer. Poach pears, basting frequently with syrup, until tender, about 20 minutes. Transfer pears to a plate, bring poaching liquid to a boil, and boil until reduced to a syrup. Set aside.
- In a medium bowl stir together yogurt and honey. Stir rice into crêpe batter.
- Heat a large nonstick skillet over medium and add ½ teaspoon butter. Pour ½ cup crêpe batter into skillet and tilt the pan to cover the bottom of the pan with a thin layer of batter. Cook until the crêpe bubbles and is light brown, 1½ minutes. Flip crêpe with a spatula and brown second side. Slide finished crêpe onto a plate lined with parchment. Repeat with remaining butter and crêpe batter.
- To serve, spread a thin layer of yogurt over ½ of each crêpe. Thinly slice pears and place over yogurt. Fold crêpe in half, then in half again and place on plates. Drizzle with pear poaching liquid, if desired.
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