Description

This poached pear crêpe cake is a show-stopping treat that anyone can master. It combines soft, thin pancakes with fluffy cream and sweet fruit, topped with a golden caramel drizzle for a professional bakery finish.

Ingredients

Scale

3 large eggs
2 cups whole milk (substitute with oat or almond milk)
1.5 cups all-purpose flour
2 tablespoons melted butter
2 tablespoons sugar
A pinch of salt
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 large pears (Bosc or Anjou)
2 cups water
1 cup sugar
1 cinnamon stick
1/2 cup caramel sauce

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Instructions

Make the Crêpes: Blend eggs, milk, flour, sugar, salt, and melted butter until smooth. Let rest for 15 minutes. Cook 1/4 cup portions in a non-stick pan over medium heat for 1 minute, flip, and cook for 30 seconds. Let cool completely.
Poach the Pears: Peel pears leaving stems on. Simmer in water, sugar, and cinnamon for 15-20 minutes until soft. Let cool.
Prepare Cream Filling: Whip cold heavy cream, powdered sugar, and vanilla until thick, fluffy peaks form.
Assemble the Cake: Place a crêpe on a plate, spread a thin layer of cream, and repeat until all layers are stacked. Top with a dollop of cream and the poached pear.
Final Touch: Pour caramel sauce over the pear so it drips down the sides. Chill for 2 hours before serving.

Notes

Ensure crêpes are completely cold before assembling to prevent the cream from melting. For a chocolate version, add two tablespoons of cocoa powder to the batter. Dust edges with cinnamon or cocoa powder for extra elegance.

Prep Time: 40 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Stovetop
Cuisine: French-Inspired

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 120mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 6g
Cholesterol: 110mg