Brown Butter Spelt Crêpes with Roasted Pears pair a nutty, caramelized batter with soft, honey-roasted fruit. The crêpes stay thin and tender, thanks to spelt flour and butter browned until it smells like toasted hazelnuts.
You roast the pears separately, cut side down, until the edges turn deep gold and the flesh turns soft enough to fall apart with a fork. That contrast, warm fruit against a light crêpe, is what makes this breakfast feel finished rather than plain.
The batter comes together in one bowl and rests while the oven does the work on the pears. You can make both parts ahead and assemble just before serving, which keeps the process low-pressure for a weekend table.
Spelt flour gives the crêpes a slightly nutty edge without turning them heavy. The texture stays soft, not gummy, if you let the batter rest before cooking.
Why You’ll Love This Recipe
- Brown butter batter adds a nutty, toasted flavor
- Roasted pears caramelize with honey and cinnamon
- Batter and pears can both be made ahead
- Spelt flour keeps the crêpes light, not heavy
Ingredient Notes
- Spelt flour: Gives the crêpes a light, slightly nutty edge. You can swap in all-purpose flour at the same weight, but the flavor will be milder.
- Butter (for browning): Use unsalted butter and watch it closely once it starts foaming. It should smell toasted, not burnt, when you pull it off the heat.
- Whole milk: Keeps the batter thin and pourable. A lower-fat milk works but makes the crêpes slightly less tender.
- Pears: Choose pears that are ripe but still firm, like Bosc or Anjou. Overripe pears turn mushy before the edges caramelize.
- Honey: Adds shine and a floral edge to the roasted pears. Maple syrup works as a swap in the same amount.
- Walnuts: Toast them lightly in a dry pan first for a deeper flavor and more noticeable crunch.
Soft Spelt Crêpes with Brown Butter and Roasted Pears
Description
These spelt crêpes get their nutty depth from browned butter, then wrap around soft, caramelized pears roasted with honey and cinnamon.
Ingredients
Brown Butter Spelt Batter
Roasted Pears
To Serve
Instructions
Make the Brown Butter Spelt Batter
- Melt the butter in a small saucepan over medium heat. Swirl often until the milk solids turn amber and it smells nutty, about 4 to 5 minutes. Pour into a small bowl to stop the cooking and let it cool for 5 minutes.
- In a mixing bowl, whisk the spelt flour, sugar, and salt together.
- Whisk in the eggs one at a time, then slowly pour in the milk while whisking, until the batter is smooth and thin.
- Stir in the vanilla extract and the cooled brown butter until fully combined.
- Cover the batter and let it rest at room temperature for at least 20 minutes, or refrigerate up to overnight.
Roast the Pears
- Heat the oven to 200 C / 400 F. Halve and core the pears, then place them cut side up in a 9x13 inch / 33x23 cm baking dish.
- Brush the cut sides with melted butter and drizzle with honey. Sprinkle with cinnamon and a pinch of salt.
- Flip the pears cut side down and roast for 20 to 22 minutes, until the edges turn deep gold and a knife slides through the flesh with no resistance.
Cook and Assemble the Crêpes
- Heat a 24 cm / 9.5-inch nonstick skillet over medium heat and wipe it with a little butter. Pour in about 60 ml of batter, tilting the pan quickly to spread it thin.
- Cook for 1 to 2 minutes until the edges lift and turn golden, then flip and cook the second side for 30 to 45 seconds. Stack the finished crêpes on a plate.
- Repeat with the remaining batter, wiping the pan with butter between crêpes, until you have about 8 crêpes.
- Fold or roll two crêpes per plate, tuck a roasted pear half alongside, spoon over the pan juices, and finish with toasted walnuts and a drizzle of honey.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 16g80%
- Cholesterol 185mg62%
- Sodium 90mg4%
- Potassium 340mg10%
- Total Carbohydrate 68g23%
- Dietary Fiber 7g29%
- Sugars 30g
- Protein 13g26%
- Vitamin A 450 IU
- Vitamin C 6 mg
- Calcium 130 mg
- Iron 2.5 mg
- Vitamin D 25 IU
- Vitamin E 1.5 mg
- Vitamin K 4 mcg
- Thiamin 0.15 mg
- Riboflavin 0.25 mg
- Niacin 2 mg
- Vitamin B6 0.15 mg
- Folate 40 mcg
- Vitamin B12 0.45 mcg
- Phosphorus 170 mg
- Magnesium 35 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Brown the butter just until amber, since burned butter turns bitter fast.
- Rest the batter at least 20 minutes so spelt flour hydrates fully.
- Cut pears into even halves so they roast at the same rate.
- Cook a tester crêpe first, since pan heat often needs adjusting.
