Crêpes du Couvent (Convent Pancakes with Pear)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Composition A (crêpe batter)
- Melting pear
- Butter (for the pan)
Instructions
- Heat and butter a pan and pour in some Composition A.
- Scatter over it melting pear cut in very small dice.
- Cover with more composition and toss the crêpe to turn it.
- Arrange on a napkin and serve the crêpes burning hot.