Cinnamon Butter Pear and Walnut Crepes with Greek Yogurt

Quick Recipe Version (TL;DR)

• Yield: 4 large crepes (about 10 inches/25 cm each), serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 cup (125 g) all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 2 tablespoons (28 g) unsalted butter, melted (plus 1 tablespoon/14 g for the pan)
• 1 teaspoon vanilla extract (optional)
• 1/2 cup (60 g) walnut halves/pieces
• 2 medium pears, peeled, cored, sliced (about 3 cups/360 g sliced)
• 2 tablespoons (28 g) unsalted butter
• 3 tablespoons (45 g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/2 cup (120 g) plain Greek yogurt or crème fraîche, for serving

Do This

• 1. Toast walnuts at 350°F (175°C) for 6–8 minutes; cool and chop.
• 2. Whisk crepe batter (flour, sugar, salt, eggs, milk, melted butter, vanilla) until smooth.
• 3. Cook crepes in a lightly buttered skillet over medium heat, about 60–90 seconds per side.
• 4. Sauté pears in butter over medium heat for 4 minutes; add brown sugar, cinnamon, lemon; cook 2–3 minutes until glossy.
• 5. Fill each crepe with warm cinnamon-butter pears; fold into quarters.
• 6. Top with toasted walnuts and a spoon of Greek yogurt or crème fraîche; serve warm.

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Why You’ll Love This Recipe

• Cozy and elegant: Warm cinnamon pears feel like dessert, but it’s easy enough for a weekend breakfast.
• Great textures: Tender crepe, silky pears, and crunchy toasted walnuts in every bite.
• Not overly sweet: Greek yogurt or crème fraîche adds a tangy balance to the brown sugar-cinnamon butter.
• Flexible: Works with different pears, nuts, or dairy-free swaps.

Grocery List

• Produce: 2 medium pears, 1 lemon (for juice)
• Dairy: whole milk, unsalted butter, Greek yogurt or crème fraîche, 2 large eggs
• Pantry: all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, walnuts, salt, vanilla extract (optional)

Full Ingredients

For the crepes (4 large)

• 1 cup (125 g) all-purpose flour
• 1 tablespoon (12 g) granulated sugar
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature if possible
• 1 1/4 cups (300 ml) whole milk
• 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract (optional, but lovely here)
• 1 tablespoon (14 g) unsalted butter, for greasing the pan as you cook

For the cinnamon-butter pear filling

• 2 medium pears (about 400–450 g whole), peeled, cored, and thinly sliced (about 3 cups/360 g sliced)
• 2 tablespoons (28 g) unsalted butter
• 3 tablespoons (45 g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/8 teaspoon fine salt
• 1 tablespoon water (optional, to loosen the sauce if needed)

For topping and serving

• 1/2 cup (60 g) walnut halves or pieces
• 1/2 cup (120 g) plain Greek yogurt or crème fraîche
• 1–2 teaspoons honey or maple syrup (optional, for a slightly sweeter finish)
• Extra pinch of cinnamon (optional)

Step-by-Step Instructions

Step 1: Toast the walnuts

Preheat the oven to 350°F (175°C). Spread the walnuts on a small rimmed baking sheet in a single layer. Toast for 6–8 minutes, or until they smell nutty and look a shade darker.

Cool for 2 minutes, then roughly chop. Set aside for topping.

Step 2: Mix the crepe batter until smooth

In a medium bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until a thick, smooth paste forms. Slowly whisk in the milk until the batter is smooth and the consistency of heavy cream.

Whisk in the melted butter and vanilla (if using). If you see lumps, you can strain the batter through a fine-mesh sieve.

Step 3: Cook the crepes

Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (use a thin layer; too much butter can make crepes spotty and greasy).

Pour in about 1/3 cup (80 ml) batter and immediately swirl the pan to coat the bottom in a thin layer. Cook until the top looks mostly set and the edges lift easily, about 60–75 seconds. Flip and cook the second side for 20–30 seconds.

Transfer to a plate and repeat with the remaining batter, buttering the pan lightly as needed. You should get 4 large crepes.

Step 4: Sauté the pears in cinnamon-brown sugar butter

In a large skillet over medium heat, melt the butter. Add the sliced pears and cook, stirring gently, for 4 minutes until they begin to soften.

Add the brown sugar, cinnamon, salt, and lemon juice. Cook for 2–3 minutes, stirring, until the sugar melts into a glossy sauce and the pears are tender but not mushy.

If the sauce looks too thick, stir in 1 tablespoon water and cook for 30 seconds.

Step 5: Fill the crepes

Lay one crepe flat on a plate or cutting board. Spoon about 1/4 of the warm pear mixture (including some sauce) onto one half of the crepe.

Fold the crepe in half, then fold again into quarters (a triangle). Repeat with the remaining crepes.

Step 6: Add walnuts and a creamy topping

Place each folded crepe on a serving plate. Spoon any extra cinnamon-butter sauce over the top.

Sprinkle with toasted walnuts. Add a generous spoonful of Greek yogurt or crème fraîche alongside (or right on top if you like it melting into the warm pears). If desired, drizzle with 1/2 teaspoon honey or maple syrup per crepe and finish with a tiny pinch of cinnamon.

Step 7: Serve warm

Serve immediately while the pears are glossy and warm and the crepes are tender. If you’re cooking for a group, keep finished crepes warm on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.

Pro Tips

• Pick the right pears: Use pears that are ripe but still firm (Bartlett, Anjou, or Bosc). Very soft pears can turn mushy during sautéing.
• Control the heat: If the brown sugar starts to smell scorched, reduce to medium-low and add 1 tablespoon water to loosen and protect the sauce.
• Thin, even crepes: Lift the pan off the heat as you swirl to coat quickly before the batter sets.
• Make it extra silky: Let the batter rest 10 minutes (if you have time) to hydrate the flour for more tender crepes.
• Keep crepes tender: Stack cooked crepes on a plate; the steam keeps them soft and pliable.

Variations

• Apple-cinnamon version: Swap pears for 2 medium apples (peeled and thinly sliced). Cook an extra 2–3 minutes until tender.
• Maple-pecan twist: Use pecans instead of walnuts and replace brown sugar with 3 tablespoons (45 ml) maple syrup (simmer until slightly thickened).
• Dairy-free: Use plant milk in the batter, vegan butter for cooking, and serve with a thick coconut yogurt.

Storage & Make-Ahead

Crepes: Cool completely, then stack with parchment between them and refrigerate in an airtight container for up to 2 days. Reheat in a dry skillet over medium for 15–30 seconds per side, or microwave briefly covered.

Pear filling: Refrigerate in a sealed container for up to 3 days. Rewarm in a skillet over medium-low for 3–5 minutes (add a splash of water if needed).

Make-ahead option: Make the batter up to 12 hours ahead and refrigerate. Whisk well before cooking. Toast walnuts ahead and store at room temperature for 2 days for best crunch.

Nutrition (per serving)

Approximate per serving (1 filled crepe with walnuts and 2 tablespoons Greek yogurt): 520 calories, 20 g fat, 70 g carbs, 14 g protein, 6 g fiber, 28 g sugars, 360 mg sodium. Values vary by exact brands and portion size.