Mini Cocoa Pear Crepes
A layered dessert made by stacking cocoa-flavored crepes, crisp pear, and rum-infused whipped cream.
Ingredients
crepe flour
100 g
cocoa powder (sifted)
1 1/2 tbsp
egg
1
milk
1 cup
melted butter
10 g
heavy cream
150 ml
fine sugar
2 tsp
rum
1 tsp
canned pears (cut in half)
10~12
Instructions
1
Make the crepes
Crack the egg into a bowl, beat lightly, then add the milk and whisk together until evenly combined.
2
Make the crepes
In a separate bowl, combine the crepe flour and the sifted cocoa powder. Make a well in the center, then slowly pour in the mixture from step 1 in two batches while stirring outward, until the batter is smooth. Add the melted butter and stir until evenly incorporated.
3
Make the crepes
Heat a frying pan over high heat and melt a little butter (extra, not included in the ingredients). Pour about 1/6 to 1/5 of the batter from step 2 into the pan, spreading it thinly and evenly in a round shape.
4
Make the crepes
When small holes form on the surface and the top looks dry, run a bamboo skewer around the edges to loosen the crepe, then flip it over with both hands and briefly cook the other side. Repeat for 5–6 crepes in total, laying each one out flat to cool.
5
Whip the cream
Combine the ingredients in a bowl and beat with a hand mixer until the cream reaches about 80% whipped (soft-to-medium stiff peaks).
6
Assemble
Cut the pears into chunks and keep them ready beside the turntable. Use a palette knife to spread 1/5 to 1/4 of the whipped cream from step 5 over the crepe, rotating the crepe as you go.
7
Assemble
Leave the center empty and arrange the pears on top. Repeat the layering for 4–5 crepes in total, then refrigerate for 1 hour. Slice and serve.
