A couple of weeks ago I had taken an entire week off as I had an on-site session I needed to attend for college. Upon my return to work, I brought with me a third of the NQN Lumberjack Cake. My colleagues asked me to explain what Lumberjack cake was, and upon my description, they were all emitting noises of ‘ooooooh’ and ‘yummmmm’. One work colleague joked that with the brazen, near-pornographic manner in which I talk about food, I should lavishly describe dishes to people in bars as my version of a pick-up line, and see who could come home with me.
Not only is this hilarious, but also incredibly original. My thoughts were that if I were doing that, I would tell a person what they would be having for breakfast the next morning, and on that train of thought, I came up with probably the most perfect breakfast-in-bed-for-two you could think of.
This dish is quite worth the effort of getting up early and pottering around the kitchen for to impress a (potential?) special someone. Buttery, silky crepes topped with slices of perfectly soft, caramelised pear, their sweetnesas offset by the slight bitterness from a lavish drizzle of molten dark oozing chocolate sauce – I think it’s a guarantee that you’ll get a date, at the very least.
And I think reading out the description of this dish as above to anyone will most definitely spark up some interest! 😉
For the crepes, you will need:
- 1/2 cup plain flour;
- 155ml milk;
- 1 egg;
- 15g butter, melted and cooled. Plus additional, for pan-frying;
- Icing sugar, to serve.
For the caramelised pears, you will need:
- 1 pear (Williams or Beurre Bosc), peeled and cored;
- 2 teaspoons lemon juice;
- 10g butter;
- 1/4C (55g) caster sugar.
For the chocolate sauce:
- 50g dark eating chocolate, broken into pieces;
- 50ml pure (thin) cream.
Whisk your milk and egg together. Into a bowl, sift the flour.
Make a well in the centre and while pouring in the egg milk mixture into the centre, whisk gently to gradually incorporate the flour around the sides so that no lumps are formed.
When all the liquid is incorporated, stir in the melted butter. When the mixture is combined, place in the fridge for 30 minutes. Work on your pears.
Peel and core the pear. Slice it into 1cm thick slices into a bowl with the lemon juice and toss to combine.
In a small frying pan, melt the 10g of butter over a medium -low heat. Add the sugar and stir to dissolve. Add the pear and stir gently for 6-8 minutes until beginning to caramelise.
Increase heat to medium and stir for 3-4 minutes , until almost translucent and golden, Set aside and cover with foil to keep warm.
heat a non-stick frying pan over medium-low heat, and brush with the extra melted butter. Spoon a ladle of the crepe mixture into the pan and swirl the pan so that there’s an evenly thin layer around the base. Wait until the mixture ‘dries’ on the surface before gently lifting the furthest edge from you and folding the crepe in half, then half again into a quarter. Gently pan fry both sides of the crepe until golden and set aside onto a warm plate. Repeat with the remaining mixture.
When the crepes are done, melt your chocolate by placing the chocolate and cream together in a microwave-safe bowl and heating it in the microwave on quick 10 second bursts, taking it out and stirring each time until glossy.
Dust your crepes with sifted icing sugar. Top the crepes with the warm, caramelised pear slices and any residual caramel, and drizzle over the luscious chocolate sauce.
To be enjoyed warm, with good company 🙂 xx