Serves 6 (2 crepes per person)
1 C. Whole Wheat pastry flour
¼ t. salt
2 T. Agave Syrup
1 C. milk
1 t. vanilla extract
3 T. melted butter, plus extra for brushing the pan
In a mixing bowl, combine flour and salt. In a separate bowl, combine eggs,
syrup, milk and vanilla. Add wet ingredients to dry, and then stir in melted
Heat a crepe or non-stick sauté pan on medium-high until almost smoking.
Brush some of the melted butter into the pan. Holding the pan away from
the heat, add about 3 T. of batter and swirl around until bottom is completely
covered. Loosen sides of crepe, and flip when bottom is brown. Cook
second side until brown and slide out of pan onto a plate. .
3-4 Fresh Large pears, ripe but not mushy
1 T. butter
¼ Cup brown sugar
1 t. vanilla
1 t. cinnamon
¼ t. salt
In a large sauté pan, melt butter and sugar together on medium heat. Whisk
in vanilla and cinnamon. Gently stir in pears and cook on low to medium
heat until pears are tender.
Fill each crepe with about ¼ C. of filling down the center and roll up into a
Serve with vanilla yogurt and maple syrup.