Since graduating culinary school I have had a desire to make crepes. If you have ever been to Israel, crepe stands are like ice cream shops. Their is a crepe maker stand in every mall and shopping area around Israel and you can get your basketball sized crepe served with anything you wish (like my favorites, nutella and Israeli chocolate)!
Using both my desire to make crepes and the fact that I just enjoy eating them, I went for it and made a crepe for the link-up challenge this month. This month we were given three ingredients: Canned corn, Pears, and….Mike and Ikes! The last one was throwing me off. Although we had to use two out of the three I decided to really challenge myself and use the candy. You can totally opt out of the Mike and Ikes for the recipe, but they do add a fruity flavor to the pears.
Tip: Crepes are really thin, so use the first few you make as practice. You will get that perfectly cooked and round thin pancake most likely on your third try. Keep trying because the outcome is very rewarding!
Cornmeal Crepe with Pear Compote
1 C. Corn
3 Tbs. Cornmeal
1/3 C. Flour
3/4 C. Milk
2 Tbs. Butter, melted
1/2 tsp. Salt
2 Pears, sliced
2 Tbs. Sugar
1 Tbs. Buter
1 Tbs. Canola Oil
1/2 Lemon, juiced
1/2 Tbs. Cinnamon
Pinch of Anise Seeds
1/2 tsp. Dried Ginger
Pinch of Salt
Optional: 1/4 C. Mike and Ike infused Rum (Put a handful of Mike and Ikes in 1/4 C. Rum and let sit for an hour)
1/2 C. Cream Cheese
1 Lemon, zested
Puree the corn in a food processor till smooth (or as smooth as you can). In a separate bowl whisk the cornmeal, flour and milk together till smooth. Whisk in the pureed corn, eggs, butter and salt.
Let sit for 1 hour in the refrigerator.
In a sauce pot, melt the butter and oil. Add the pears, sugar, lemon juice and spices. Simmer for 5 minutes and add the Mike and Ike infused rum (when adding, take the pot off the stove away from the fire…this will prevent a potential fire with possibly spilled alcohol). Simmer for another 5-10 minutes till pears become soft and syrupy.
Whip the cream cheese and lemon zest till it becomes lighter. Put to the side.
Lightly grease and heat an 8 inch non stick pan or crepe pan. Add 3 Tbs. of batter and swirl till it covers the bottom of the pan. Cook on medium for about 30 seconds or until the top looks dry. Carefully flip the crepe over and finish cooking another 15-20 seconds. Remove and repeat.
Add about on spoonful of pear filling in the middle of the crepe and fold over both sides. Dollop the top with the cream cheese mixture and sprinkle cinnamon, pine nuts and lemon zest for garnish. Serve immediately. This can be served for a fun and different dessert or breakfast.