Brown Butter Caramelized Pear & Hazelnut Crepe Filling

We are always looking for delicious new ways to stuff our crepes, and we’ve discovered a new favorite. I made this brown butter caramelized pear and hazelnut crepe filling recipe months ago for a crepe party, and it was by far the fastest filling to go of the many options I had prepared.

With the weather getting colder, I think this might be the perfect dish for a weekend morning. I like to put a little filling inside a folded crepe, then spoon a little more on top. These probably border a little more on dessert crepe side of the spectrum, but we like to pretend they are just fine for any meal.

Brown Butter Caramelized Pear and Hazelnut Crepes

 

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Serves: 8-10 crepes

Ingredients

• ¼ cup butter
• ⅓ cup brown sugar
• 4 pears, peeled and sliced
• 1 TBSP lemon juice
• Pinch of ground nutmeg
• Pinch of ground cloves
• Pinch of salt
• ¼ cup hazelnuts, roughly chopped
• 8-10 cooked crepes
• Whipped cream (optional)

Instructions

1. Melt butter in a medium skillet over medium heat. Cook, stirring, until the butter become a golden brown and smells nutty. Add in brown sugar, then pears. Add lemon juice, nutmeg, cloves, and salt. Cook, stirring/flipping pears occasionally, until they soften and sauce thickens, about 3-5 minutes. Add in the hazelnuts.
2. Fill cooked crepes with warm pear filling. Serve warm with a little whipped cream.

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