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Crêpes Belle Angevine
Pear Crêpes with Cointreau
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
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
| 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