Marie-Jo, from the restaurant La Table du Pays in Hargnies, reveals her recipe for caramelized pear chaplains.
Today, the Chef and Master Restaurateur of the restaurant La Table du Pays in Hargnies, Marie Josèphe GARAND, better known as "Marie-Jo", has prepared a delicious dessert that is very simple and very quick to make at home. : Chaplains with caramelized pears. Mmmmm
Ingredients (For a dozen pancakes)
- 4 pears
- 300 gr of flour
- 1 pinch of salt
- 3 or 4 eggs
- 1 / 2 liter of milk
- vanilla butter (if not butter + vanilla extract) for cooking
Preparation of the chaplain recipe
- In a bowl, mix the flour, salt and eggs.
- Add the milk until you get a fairly liquid batter, but not too much.
- Let the dough rest for about 30 minutes.
- Peel the pears and cut them into cubes.
- While the dough rests, caramelize the pear cubes in vanilla butter. If you don't have any, you can use unsalted butter with a little vanilla extract. You will get the same result.
- Then, start making the pancakes and then move on to dressing.
Dressage
- On a small plate, lay out your crepe flat.
- Add a few spoonfuls of caramelized pears in the center.
- Close the chaplain by giving it a "neck" while it is still warm. If you wait for it to cool, it will be too late. The chaplain will not last. (see video above)
- Decorate your plate with a little bit of raspberry coulis and you're done.
Good appetite to all and see you next week!
Themes
