Quick & Easy

Spelt crêpes with poached pear and blueberries

Treat yourself this morning with gorgeous French-style spelt crêpes with poached pear and blueberries.
spelt crêpes with poached pear and blueberries


Spelt crêpes
Poached pear and blueberries


1.Make poached pear and blueberries. Bring wine, juice, cinnamon and syrup to the boil in a medium saucepan over medium heat. Meanwhile, quarter and core pears; cut into thin wedges. Add pear to wine mixture; simmer, uncovered, 10 minutes or until tender. Add blueberries; remove from heat.
2.Meanwhile, process eggs, milk and flours until smooth. Transfer to a jug; stand for 20 minutes.
3.Combine ricotta, maple syrup and cinnamon in a small bowl until smooth.
4.Whisk a heated 20cm (8-inch) crêpe pan with a little of the coconut oil. Pour scant ¼ cups of batter into pan, swirling to coat the base; cook 30 seconds or until browned underneath. Turn crêpe; cook further 10 seconds or until browned lightly underneath. Transfer to a plate; cover to keep warm. Repeat with remaining oil and batter to make 8 crêpes in total.
5.Spread 2 tablespoons of the ricotta mixture on one quarter of each crêpe; fold crêpe into quarters over the filling.
6.Serve crêpes with poached fruit and poaching liquid.

The cooking time of the pear will depend on the ripeness. Buy ricotta fresh from the deli; it should be moist.


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