These Caramelized Pear and Gorgonzola Crepes blend sweet caramelized pears with sharp, creamy cheese in tender crepes. It’s a surprisingly easy recipe that feels fancy for brunch or dinner. The aroma of buttery pears and melting Gorgonzola will make your kitchen smell incredible.
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Why You’ll Love This Caramelized Pear and Gorgonzola Crepes
- Sweet-savory balance: Caramelized pears and tangy Gorgonzola create a complex, delightful flavor.
- Easy to master: Foolproof steps help you flip perfect crepes every time.
- Versatile for any meal: Ideal for brunch, dinner, or as an impressive appetizer.
- Sensory experience: Enjoy the sizzle, golden color, and incredible aroma while cooking.
Ingredients & Tools
For the crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus extra for cooking
- 1/4 tsp salt
For the filling:
- 3 firm but ripe pears (like Bosc or Anjou)
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tbsp honey
- 150 g Gorgonzola cheese, crumbled
- 1 tsp fresh thyme leaves, plus extra for garnish
For serving (optional):
- 50 g toasted walnuts, chopped
- a drizzle of honey
- fresh cracked black pepper
Tools: 8 or 9-inch non-stick skillet or crepe pan, a good spatula, a medium mixing bowl, and a whisk.
Notes: Use ripe-but-firm pears to hold their shape. Don’t be shy with the Gorgonzola—its bold flavor makes the dish memorable.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 12 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 4 g |
Serves: 4 (2 crepes per person) | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pears. Go for Bosc or Anjou pears, as they are firm and hold their shape well during the caramelization process. You want them ripe but not mushy—a little firmness is your friend here.
- Get your pan nice and hot. A properly heated non-stick skillet is crucial for that first crepe. If the pan isn’t hot enough, the batter won’t set quickly and you might end up with a thick, gummy crepe instead of a lacy, thin one.
- Don’t skip resting the batter. Letting the crepe batter rest for at least 15-20 minutes (or even up to an hour in the fridge) allows the gluten to relax, which results in much more tender and pliable crepes.
- Embrace the Gorgonzola. If you’re wary of strong blue cheeses, you can use a milder variety like Dolcelatte, but the punch of a good Gorgonzola really makes the dish. Trust the process—it balances perfectly with the sweet pears.
How to Make Caramelized Pear and Gorgonzola Crepes
Step 1: Prepare the Crepe Batter. In a medium bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously to avoid lumps. Once the batter is smooth, whisk in the melted butter. The consistency should be like thin cream—if it seems too thick, add another tablespoon of water. Cover the bowl and let the batter rest at room temperature for at least 15 minutes. This resting period is a game-changer for texture.
Step 2: Caramelize the Pears. While the batter rests, peel the pears, core them, and slice them into 1/4-inch thick slices. Melt the 2 tablespoons of butter in your skillet over medium heat. Add the pear slices and cook for 2-3 minutes until they just start to soften. Sprinkle the brown sugar over the pears and drizzle with the honey. Cook for another 4-5 minutes, stirring occasionally, until the pears are tender and coated in a gorgeous, golden-brown caramel sauce. You’ll notice the aroma becoming rich and buttery. Transfer the caramelized pears to a bowl and set aside. Wipe the skillet clean with a paper towel.
Step 3: Cook the Crepes. Place your clean, dry skillet over medium heat. Add a tiny knob of butter and swirl to coat the bottom lightly. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Then, slide your spatula underneath and flip! Cook for another 30-45 seconds on the second side. Stack the cooked crepes on a plate as you go. Don’t worry if the first one isn’t perfect—it’s the “chef’s treat”!
Step 4: Assemble and Warm Through. Lay a crepe flat on your work surface. Spoon a portion of the caramelized pears onto one half of the crepe, leaving a small border. Sprinkle a generous amount of crumbled Gorgonzola and a pinch of fresh thyme leaves over the pears. Carefully fold the empty half of the crepe over the filling, then fold it in half again to form a quarter-circle. You can also simply roll them up if you prefer! Repeat with the remaining crepes and filling.
Step 5: Final Touch and Serve. You can serve the crepes immediately, or for an extra-melty experience, place the assembled crepes back into the warm (but off-heat) skillet for a minute just to warm through and melt the cheese a little more. To serve, plate two crepes per person, garnish with the toasted walnuts, an extra drizzle of honey, a few more thyme leaves, and a crack of black pepper. The contrast of the warm, soft crepe with the cool, crisp garnish is just wonderful.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 1 month.
- Reviving: Reheat in a 325°F oven for 10 minutes to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a glug of olive oil cuts through the richness of the crepes beautifully.
- Prosciutto-wrapped asparagus — The salty, savory prosciutto and the fresh, green asparagus add another layer of texture and flavor that complements the sweet and savory crepes perfectly.
- Roasted butternut squash soup — For a cozy fall meal, a velvety, slightly sweet soup makes a fantastic starter that leads wonderfully into the main event.
Drinks
- A crisp Sauvignon Blanc — The wine’s acidity and citrus notes act as a fantastic palate cleanser between bites of the rich, cheesy filling.
- Sparkling apple cider — The bubbles and subtle apple flavor are a non-alcoholic match made in heaven, echoing the fruity notes of the pear.
- A dry hard cider — It brings a refreshing tartness that balances the dish’s sweetness and cleanses the palate with every sip.
Something Sweet
- Dark chocolate espresso truffles — A few small, intensely chocolatey bites with a hint of coffee provide a sophisticated, bitter finish that contrasts the meal’s sweetness.
- Lemon sorbet — Its bright, clean, and tart flavor is the ultimate refresher after a rich and savory meal, leaving your palate feeling zingy and clean.
- Almond biscotti — The crunchy, nutty cookies are perfect for dipping into a final cup of coffee or tea, adding a lovely textural contrast to end the meal.
Top Mistakes to Avoid
- Mistake: Using a cold pan for the first crepe. I’ve messed this up before too—if the pan isn’t properly preheated, the batter won’t spread thinly and cook evenly, resulting in a thick, pale, and gummy crepe. Wait until a drop of water sizzles and evaporates on contact.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling will make the crepes difficult to fold and likely cause them to tear. A little filling goes a long way for both structure and flavor balance.
- Mistake: Cooking the pears until they’re mushy. You want them tender but still holding their shape to provide a pleasant texture against the soft crepe and creamy cheese. They should have a slight bite, not be applesauce-soft.
- Mistake: Skipping the fresh thyme. The dried stuff just doesn’t compare here. Fresh thyme adds a subtle, aromatic earthiness that ties the sweet pears and funky cheese together. It’s a small detail with a big impact.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measure for each crepe ensures they are all the same size and thickness, which leads to more even cooking and a prettier final presentation.
- Tip: Keep cooked crepes warm. Place your stack of finished crepes on a plate covered with a clean kitchen towel or in a warm (not hot) oven. This keeps them soft and pliable for folding and stops them from drying out or getting rubbery.
- Tip: Add a splash of brandy to the pears. For a truly next-level filling, deglaze the pan with a tablespoon of brandy or Calvados after caramelizing the pears. Let it bubble and reduce—it adds an incredible depth of flavor.
- Tip: Make the crepes ahead of time. You can absolutely make the crepes a day in advance. Just let them cool completely, stack them with parchment paper between each, and store them in an airtight container in the fridge. Gently reheat in a pan before assembling.
FAQs
Can I make the crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The result might be a slightly more delicate crepe, so handle them with a bit more care when flipping and folding. I’ve found that letting a gluten-free batter rest for a full 30 minutes helps the flour hydrate properly, leading to a less gritty texture and a crepe that’s easier to work with.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the pan. If your batter is too thick, it can make the crepes brittle. Try thinning it with another tablespoon of milk. Secondly, make sure your pan is well-seasoned or non-stick and properly greased with a thin layer of butter before each crepe. A little patience—waiting for the surface to look dry and the edges to lift—makes flipping much easier.
What can I use instead of Gorgonzola?
If Gorgonzola is too strong for your taste, you can use a milder blue cheese like Danish Blue or Stilton. For a completely different but still delicious profile, a creamy goat cheese (chèvre) works wonderfully, offering a tangy contrast without the blue mold flavor. It still creates that fantastic sweet-and-savory dynamic we’re after.
Can I prepare the filling in advance?
You can! The caramelized pears can be made up to a day ahead. Let them cool completely, store them in an airtight container in the fridge, and gently reheat them in a pan or the microwave before assembling your crepes. The flavor actually deepens a little overnight, which is a lovely bonus.
How do I store and reheat leftovers?
Store any assembled and filled crepes in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 160°C (325°F) oven for about 10 minutes, or until warmed through. I don’t recommend the microwave, as it can make the crepes soggy. They are best enjoyed fresh, but the oven method does a decent job of reviving them.
Caramelized Pear And Gorgonzola Crepes
Master these elegant Caramelized Pear and Gorgonzola Crepes with our easy recipe. Perfect for brunch or dinner. Get the step-by-step guide now!
Ingredients
For the crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus extra for cooking)
-
1/4 tsp salt
For the filling:
-
3 firm but ripe pears (like Bosc or Anjou)
-
2 tbsp unsalted butter
-
2 tbsp brown sugar
-
1 tbsp honey
-
150 g Gorgonzola cheese (crumbled)
-
1 tsp fresh thyme leaves (plus extra for garnish)
For serving (optional):
-
50 g toasted walnuts (chopped)
-
a drizzle of honey
-
fresh cracked black pepper
Instructions
-
In a medium bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously to avoid lumps. Once the batter is smooth, whisk in the melted butter. The consistency should be like thin cream—if it seems too thick, add another tablespoon of water. Cover the bowl and let the batter rest at room temperature for at least 15 minutes. This resting period is a game-changer for texture.01
-
While the batter rests, peel the pears, core them, and slice them into 1/4-inch thick slices. Melt the 2 tablespoons of butter in your skillet over medium heat. Add the pear slices and cook for 2-3 minutes until they just start to soften. Sprinkle the brown sugar over the pears and drizzle with the honey. Cook for another 4-5 minutes, stirring occasionally, until the pears are tender and coated in a gorgeous, golden-brown caramel sauce. You’ll notice the aroma becoming rich and buttery. Transfer the caramelized pears to a bowl and set aside. Wipe the skillet clean with a paper towel.02
-
Place your clean, dry skillet over medium heat. Add a tiny knob of butter and swirl to coat the bottom lightly. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. You'll see little bubbles form on the surface. Then, slide your spatula underneath and flip! Cook for another 30-45 seconds on the second side. Stack the cooked crepes on a plate as you go. Don't worry if the first one isn't perfect—it's the 'chef's treat'!03
-
Lay a crepe flat on your work surface. Spoon a portion of the caramelized pears onto one half of the crepe, leaving a small border. Sprinkle a generous amount of crumbled Gorgonzola and a pinch of fresh thyme leaves over the pears. Carefully fold the empty half of the crepe over the filling, then fold it in half again to form a quarter-circle. You can also simply roll them up if you prefer! Repeat with the remaining crepes and filling.04
-
You can serve the crepes immediately, or for an extra-melty experience, place the assembled crepes back into the warm (but off-heat) skillet for a minute just to warm through and melt the cheese a little more. To serve, plate two crepes per person, garnish with the toasted walnuts, an extra drizzle of honey, a few more thyme leaves, and a crack of black pepper. The contrast of the warm, soft crepe with the cool, crisp garnish is just wonderful.05
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