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Crêpes with Sautéed Pears, Aged Gouda, and Fresh Thyme

James Baigrie

Servings: Makes 2 filled crêpes; 2 as a snack or light lunch

I love putting sweet and salty flavors together, which is why I find these crêpes so delicious. Sautéing the pears makes them juicy and luscious, and the herbal notes from the fresh thyme keep things from becoming too sweet. For the Gouda, I don’t recommend using the really aged stuff (two years or more) here because it’s too hard and crystalline to melt properly. A good Gruyère or even blue cheese would also be very tasty.

This recipe is excerpted from Crepes: 50 Savory and Sweet Recipes.


  • 1 tsp. extra-virgin olive oil or unsalted butter
  • 1 ripe medium pear (about 5 oz.), peeled, cored, and thinly sliced
  • 1/4 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 Brown Butter Crêpes
  • 3/4 cup lightly packed shredded aged Gouda (such as Rembrandt)


  • Position an oven rack in the center of the oven and heat the oven to 200°F.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the pear slices, sprinkle them with the thyme, and season generously with salt and pepper. Cook the pears, gently flipping them over once and taking care not to break up the slices too much, until just tender, about 2 minutes per side. Slide the pears onto a plate.
  • Wipe out the skillet and return it to medium-high heat. Lay a crêpe in the skillet presentation-side up. Let the crêpe heat through for about 15 seconds, flip it, and then sprinkle the surface with half of the cheese. Arrange half of the pear slices on one half of the crêpe, then fold the other half over the pears. Slide the crêpe onto a serving plate and fold it in half again to make a loose triangle. Keep the crêpe warm in the oven while you repeat with the remaining ingredients. Serve right away.


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Reviews (1 review)

  • Miss_B | 01/20/2013

    I'm always looking for new things to do with crepes. This was easy, unusual and delicious and I make it regularly.

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