Luna's Crepes

By Hklbrries

From Luna Restaurant, Spokane, WA. Owner Marcia Bond says crepes have been on the menu at Luna – from appetizers to desserts – over the 19 years since the restaurant opened. The fillings and toppings change with the season. Right now, the crepes are served at brunch with poached pears and topped with citrus and berries.

Ingredients

• For the poached pears:
• 1 pear
• 3 cups water
• 1 cup sugar
• 1 cinnamon stick
• For the filling:
• 2 cups ricotta cheese
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• For the crepes:
• 1 cup whole milk
• 2 large eggs, whole
• 2 fluid ounces water
• 1 cup all-purpose flour
• 4 tablespoons butter, melted
• Seasonal fruit and mint leaves, for topping
• Vegetable oil for the pan

Preparation

Step 1

To poach the pears: Halve and core the pear. Cut into bite-size pieces. Combine pear with water, sugar and cinnamon stick. Bring to a boil. Reduce heat and simmer for about 1 hour. Set aside.

To make the filling: Combine ricotta, powdered sugar and vanilla extract. Refrigerate until ready to fill crepes.

To make the crepes: Combine eggs, milk and water; mix well. Add flour and mix until just combined. While stirring, pour in melted butter. Mix well until smooth.

Heat 1/2 teaspoon of vegetable oil in a 12-inch nonstick skillet over medium-low heat for about 10 minutes. Wipe out skillet with a paper towel, leaving a thin film of oil.

Pour a scant 1/4 cup crepe batter into the skillet and tilt the pan until batter evenly covers the bottom of the pan. Cook crepe without moving until top surface is dry and edges are starting to brown, loosening it from the side of the pan with a spatula. Gently slide spatula under edge of crepe. Grasp with fingertips and flip crepe. Cook until second side is lightly spotted golden brown.

Fill each crepe with sweetened ricotta cheese and poached pear. Roll up and place seam side down on a plate. Top with a dollop of sweetened ricotta cheese, mint leaves and fresh fruit.