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Parve
Medium
5 Servings
Allergens 
0 Minutes
Diets
If you are making this for Shabbos, you can keep the crêpes warming throughout the whole meal.
3 eggs
1/2 teaspoon salt
1 and 1/2 cups Glicks Flour
1 tablespoon sugar
2 teaspoons Gefen Pure Vanilla Extract
2 tablespoons oil
2 cups seltzer or soda water (or 2 cups milk, for dairy)
1/4 cup margarine
5 medium pears, thinly sliced
1/4 cup firmly packed Haddar Brown Sugar
1 teaspoon ground cinnamon
1/2 cup Gefen Ground Almonds
1 tablespoon sugar
1 tablespoon melted margarine
1/4 cup margarine
1 cup sugar
2/3 cup Glicks Apple Juice
1/3 cup seltzer or soda water
In a large bowl, combine the crêpe ingredients in the order they appear and pulse with an immersion blender until smooth. Refrigerate the batter for one hour.
Grease a non-stick pan. Using a ladle, pour in enough batter to evenly coat the bottom of the pan. You may have to swirl the pan in a circular motion to create an even layer of batter. Once the batter solidifies into a crêpe, turn it over and cook on the other side for 30 seconds. Remove from pan. Repeat with remaining batter.
Meanwhile, in another pan, combine all the ingredients for the filling and let simmer until slightly softened
Combine the ingredients for the crunch and place on a parchment-lined cookie sheet. Bake at 400 degrees Fahrenheit for 6 minutes. Reserve as a garnish.
Once filling has cooled, place a tablespoon of filling into the center of each crêpe. Roll up the crêpes and lay flat, close together, in a baking dish.
In a saucepan, over medium heat, add all the ingredients for the sauce and stir until combined. Pour over crêpes while still hot.
Cover pan of crêpes and warm for about 15 to 20 minutes in a preheated 325 degree Fahrenheit oven. Serve crêpes warm with crunch topping and whipped cream or ice cream, if desired.
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