brown butter pear crepes


Would you believe me if I told you this was my first batch of crepes, ever? Truth be told, I’ve always wanted to make crepes but I’ve let things like my impossibly high expectations get in the way. Sometimes it’s best to just throw all that out and try something, with no expectations at all.

Brown Butter Pear Crepes | Tutti Dolci
After the first two crepe fails, I learned the rhythm of the pan, stove, and spatula. I found it easiest to watch for visual cues before flipping the crepes with a thin rubber spatula. Once the crepes were cooked, I focused on the filling – sautéed pears with brown sugar, cinnamon, and a pinch of nutmeg. The topping was easy enough – maple butter glaze and a dusting of powdered sugar. Breakfast has never tasted better.

Brown Butter Pear Crepes | Tutti Dolci

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Pear Crepes

  • Yield: 14 crepes



  • 3 Tbsp unsalted butter
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/4 cup water
  • 1 cup flour
  • 2 Tbsp sugar
  • 1/8 tsp salt
  • 1 Tbsp Frangelico
  • 1 tsp vanilla extract
  • Butter, for coating the pan


  • 1 1/2 Tbsp unsalted butter
  • 6 cups diced pears
  • 1/3 cup light brown sugar
  • 1/4 tsp cinnamon
  • generous pinch of nutmeg

Maple Butter Glaze

  • 2 Tbsp unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tbsp light brown sugar
  • 1/8 tsp salt


  1. For the crepes, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a blender and let cool to room temperature. Add eggs, buttermilk, water, flour, sugar, salt, Frangelico, and vanilla; puree until mixture is smooth. Let batter rest in the refrigerator for 1 hour.
  2. Heat a small (8 or 9-inch) nonstick pan over medium heat; lightly coat with butter. Add a scant 1/4 cup batter and swirl to completely cover bottom of pan. Cook until the top of the crepe looks dry and the edges start to lightly brown (about 1 to 2 minutes); loosen edges with a rubber spatula, then with your fingertips, and quickly flip. Cook for another 30 seconds, then slide crepe out of pan to cool on a wire rack. Repeat with remaining batter (coat pan with butter as needed).
  3. For the filling, melt butter in a large skillet over medium heat; add pears, brown sugar, cinnamon, and nutmeg. Sauté until pears are tender and golden. Use a slotted spoon to remove pears from skillet to a bowl, reserving juices in skillet. For the glaze, add butter, maple syrup, brown sugar, and salt to skillet. Bring mixture to a boil over medium-high heat, stirring constantly; let boil for 2 minutes. Remove from heat and let glaze cool slightly.
  4. To serve, fill crepes with pears and drizzle with maple butter glaze; dust with powdered sugar. Unfilled crepes can be stacked and stored in a plastic bag in the refrigerator up to 3 days. Store extra glaze in the refrigerator up to a week; warm briefly before serving.


Crepes adapted from Alton Brown


  • Calories: 185


  1. Laura, these crepes look fabulous! I love that you rolled them! I was so scared to try crepes for whatever reason, thinking I needed a crepe pan and a crepe spreader thing. . but not needed at all! Just takes practice! love these!

  2. I’m with you, crepes are one of those things that I’ve never made myself, but have always had a strong urge to conquer.

    For the first time around, these look pretty damn near perfect! I hope to see neverending crepes on the blog now! 🙂

  3. I love to visit my favorite blogs and see the progression of ingredients as the seasons change…yay for pears! I have never made a crepe, and this gorgeous dish is making me regret that. Do I need a special pan, or will a regular non-stick work just as well?

  4. I grew up making crepes, but I think as a food blogger we also have high visual expectations. I didn’t have that as a 12 year old! I bet all your experiments were still delicious…these that made the blog look extraordinary!

  5. Crêpes were my father’s speciality (we would roll them, tightly, with fresh lemon juice & sugar). He could whip up a batch in a matter of minutes without measuring cups…unfortunately the French gene for eyeballing ingredients did not pass onto me. 😉

    Yours look absolutely perfect!! Congrats. I can’t bring myself to blog about crepes, I’m afraid they tarnish a childhood memory. Thanks for the lovely nostalgia. xo

  6. I crave crepes. If I have a chance to order them in a restaurant, I do. Having said that, one would think I would have perfected by crepe making skills. Not. I can make them, but I am picky. But looking at these I am encouraged to try again.

  7. Crepes!! Yeah! I am sure you have noticed, but I love making crepes!! You did a beautiful job, Laura! These are GORGEOUS and I love the fall flavors!

  8. The last batch of crepes I made were savory, filled with shredded chicken and asparagus. But browned butter crepes filled with the fall flavors of pears and maple sounds so much better! They are lovely Laura!

  9. Beautiful crepes. I have weakness for crepes and if they look this good, I will have a major issue… I can eat this three times a day, seriously. You got the most delicious looking crepes here. It’s hard not to drool. 😉

  10. Well, no one would ever have guessed. Your crepes look perfect. I’ve paired them with apples before so I can imagine how great they are with pears. The brown butter makes them.

    It took me awhile to get the courage up to try them, too, but it was so fun once I got over that fear. Yours are so perfectly rolled up! You’re a natural (of course!).

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.