Baked Pear & Chocolate Crepes
Serves 4 people
15 mins prep
45mins cook
It starts with a classic crepe recipe that can easily be made gluten and dairy free, filled with yoghurt, baked cinnamon pears and drizzled with Barker’s Professional Choc Lovers Chocolate Sauce. An unforgettable food experience!
By Barker's
Ingredients
BAKED PEARS
- 4 not too ripe Pear
- 3 tbsp Maple syrup
- 1 Lemon, rind and juice
- 1 tsp Vanilla essence
CREPES
- 210 g Plain flour
- 3 Egg
- 450 ml Milk
- 2 tsp Vanilla essence
- a pinch Salt
TO SERVE
- 400 g Greek Yoghurt
- 4 tsp Hazelnuts
- drizzle Barker's Professional Chocolate Topping
Method
Method
- In a medium bowl add the flour, baking powder, baking soda, salt and sugar. Mix to combine
- In a separate bowl add the egg, milk, vanilla and whisk together. Add the melted butter and whisk quickly
- Add the wet ingredients to the dry ingredients and whisk together well until no lumps remain and set aside.
- Preheat the waffle maker.
- Fill waffle maker with 1/2 cup batter, and cook until golden.
- To serve, drizzle Barker’s Professional Chocolate Topping with seasonal fruit and sliced almonds.
This Recipe Uses
Chocolate Topping 1.25kg
$16.99
1.25kg
