Difficulty: Medium - experience needed
3 tablespoons unsalted butter, melted
1-2 tablespoons sugar (depending on how sweet you want them)
3 large eggs
3/4 cup milk
3/4 cup water
¼ teaspoon salt
1 cup all purpose flour
Sautéed D'Anjou Pears
6 tablespoons unsalted butter
1/4 cup sugar
11/2 tablespoons clover honey
6 firm D'Anjou pears, peeled cored and cut into 1/4 inch-thick slices
1-2 tablespoons 2008 Wawawai Canyon Columbia Valley Viognier
1 tablespoon fresh lemon juice
1/2 cup shaved Pecorino Romano cheese
A really, really good Crepe pan. You may need to experiment here. I have a little nonstick skillet from Calphalon that I just love. A good pan is critical...make sure the pan heats evenly and has a decent heft to it.
The key to a truly great crepe is to allow the batter to age. I can't stress this enough. Work with the batter too soon and you're sure to get a crepe that tears, sticks and refuses to leave the pan without creating a big mess. When the batter is allowed to age properly (around 1-2 hours) long chain glutens form. Its the polymerization of the glutens found in the flour that give the batter its strength and elasticity.
That said, mix the crepe ingredients together with a blender for 2-3 minutes, until smooth. Cover and refrigerate the batter.
Once the batter has aged, add a conservative amount of butter to a 7" nonstick skillet. Once the butter has melted, add a small ladel's-worth of batter to the skillet. (Enough to coat the bottom of the pan when you roll the batter around, but not too much or you'll end up with an inflexible pancake.) Cook over mediumish heat until the edges of the crepe pull away from the pan and are light brown. Gently loosen the crepe with a spatula. I like to use my fingers as well. Turn the crepe and cook for an additional 20-30 seconds. Transfer to a plate and repeat with the remaining batter. You'll find that you won't need to butter the pan with each additional crepe. Serve the crepes immediately, or refrigerate and reheat if preparing in advance.
When you are finished making crepes, sautée the pears. Melt the butter with the sugar and honey in a heavy 12" skilet over medium-high heat. Add the pears and cook until the liquid evaporates and the pears are golden brown, about 10 minutes. Add a splash of Viognier and lemon juice to the pan for an additional 2-3 minutes. Remove from heat.
Take a warm crepe fill with a generous dollop of the pear filling. Gently tuck in the edges of the crepe, then roll it up. Plate three of the filled crepes and top with Pecorino shavings, if desired. Serve immediately.