Soft Spelt Crêpes with Brown Butter and Roasted Pears

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

A thin spelt crêpe cooking in a nonstick skillet with golden edges lifting, batter bowl visible in the background.

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.

Hands reaching for a plate of pear crêpes at a sunlit breakfast table with coffee and a linen napkin.

Prep Time 15 mins

Cook Time 30 mins

Rest Time 20 mins

Total Time 1 hr 5 mins

Cooking Method: Mixed

Cuisine: French

Courses: Breakfast

Difficulty: Medium

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 1.80

Calories: 490

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian

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

150 g spelt flour (about 1 1/4 cups)
45 g unsalted butter (for browning)
350 ml whole milk
3 eggs (large)
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp fine salt

Roasted Pears

2 pears (large; halved and cored, ripe but firm)
2 tbsp unsalted butter (melted)
2 tbsp honey
1/2 tsp ground cinnamon
1 pinch fine salt

To Serve

1 tbsp unsalted butter (for the pan)
3 tbsp walnuts (toasted and chopped)
2 tbsp honey (for drizzling)

Instructions

Make the Brown Butter Spelt Batter

1
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.
2
In a mixing bowl, whisk the spelt flour, sugar, and salt together.
3
Whisk in the eggs one at a time, then slowly pour in the milk while whisking, until the batter is smooth and thin.
4
Stir in the vanilla extract and the cooled brown butter until fully combined.
5
Cover the batter and let it rest at room temperature for at least 20 minutes, or refrigerate up to overnight.

Roast the Pears

6
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.
7
Brush the cut sides with melted butter and drizzle with honey. Sprinkle with cinnamon and a pinch of salt.
8
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

9
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.
10
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.
11
Repeat with the remaining batter, wiping the pan with butter between crêpes, until you have about 8 crêpes.
12
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.

Keywords: spelt crepes, brown butter crepes, roasted pear crepes, spelt breakfast recipe, french crepes with spelt flour

Equipment

24 cm / 9.5-inch nonstick skillet
9x13 inch / 33x23 cm baking dish
small saucepan
mixing bowls
whisk

Tips

Rest the crêpe batter for at least 20 minutes so the spelt flour hydrates and the crêpes turn out soft, not rubbery.
Brown the butter over medium heat and pull it off once it smells nutty and turns deep amber, about 4 to 5 minutes.
Roast the pears cut side up first while you season them, then flip cut side down for the full roasting time.
Use a 24 cm / 9.5-inch nonstick skillet and wipe it with a thin layer of butter between crêpes to stop sticking.
Pour about 60 ml of batter per crêpe and swirl the pan right away, before the batter starts to set.

Variations

Swap the pears for roasted apples or plums when they're in season, keeping the same honey and cinnamon roast.
Add a spoon of ricotta or mascarpone inside each folded crêpe for a richer, creamier bite.
Stir a pinch of ground cardamom into the batter for a warmer, slightly floral background note.

Storage and Reheating

Store the crêpes and roasted pears in separate airtight containers in the fridge for up to 3 days. Keeping them apart stops the crêpes from turning soft and damp.

Reheat crêpes in a dry 24 cm / 9.5-inch skillet over low heat, about 30 seconds per side, just until warmed through. Warm the pears in the same skillet or a 160 C / 320 F oven for 5 minutes, until the juices loosen again.

The batter also holds well on its own, covered in the fridge for up to 24 hours, if you'd rather cook the crêpes fresh the next day.

Serving Suggestions

Brown Butter Spelt Crêpes with Roasted Pears work well with a spoon of plain yogurt or mascarpone for a cooler, tangy contrast against the warm fruit.

A scatter of toasted walnuts or pecans adds crunch, and a light drizzle of extra honey ties the plate together. Strong coffee or a spiced black tea rounds out a weekend breakfast table.

For a dessert version, add a small scoop of vanilla ice cream alongside the warm pears.

Read it online: https://greatbritishspeltrecipes.com/recipe/brown-butter-spelt-crepes-roasted-pears/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!