Crêpes Belle Angevine

Pear Crêpes with Cointreau

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Anne Willan

Published 1981

  • About

These crêpes are filled with pears – the ‘belle angevine’ is a stewing pear – and flavoured with Cointreau, a liqueur which originated in Angers. Any other orange-flavoured liqueur can be used instead. The Norman version of these crêpes, with apples and calvados, is perhaps even better known.

Ingredients

Crêpes

125 g flour</

Method

Make the crêpe batter and cook the crêpes, piling them on a plate to keep warm.

Make the pear filling: heat the butter in a shallow pan, add the sliced pears and cook over a low fire, stirring often, for 20 minutes or until softened to a thick purée. Add the sugar and continue to cook over a low fire, stirring constantly, for 5 more minutes or until th