Fruit Stuffing for French Crepes

French crepes stuffed with seasonal fruits and whipped heavy cream make a great dessert. A combination of caramelized apples, raisins, pecans, and caramel is one of my standard versions of this recipe. In winter, I like to replace apples with my favorite varieties of pears. Or to peaches in summer. Replace heavy cream with your favorite yogurt to make this dessert healthier. Try my recipe for crepes — Crêpes, Crespelle, Bliny, Mlyntsi.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Toast sliced almonds. Core and dice pears.

Step 2

Melt butter on medium heat. Add pears and over high heat. Make sure you cook one layer of pear at a time. Cook pears until they start browning, for about 4 minutes, stirring. Add sugar and let it melt.

Step 3

Add dry apricots, almonds, and split vanilla bean. Cook for another minute, stirring. Turn off the heat and let the mixture cool down to room temperature. Store refrigerated for up to 3 days.

Step 4

To serve, stuff crepes with 2 tbsp of the stuffing and roll.

Step 5

Whip the heavy cream with powdered sugar. Pipe it using a pastry bag and your favorite piping tip, garnish, and serve.

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