Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 1 cup (120 g)
- Milk: 1 1/2 cups (360 ml)
- Large eggs: 2
- Unsalted butter (melted): 2 tbsp (28 g), plus 1 tbsp (14 g) for the pan
- Kosher salt: 1/4 tsp
- Prosciutto: 4 thin slices (about 3 oz / 85 g)
- Ripe pear (thinly sliced): 1 medium (about 6 oz / 170 g)
- Gorgonzola (or blue cheese), crumbled: 3 oz (85 g)
- Honey: 2 tbsp (42 g)
- Fresh lemon juice: 1 tsp (5 ml)
- Freshly ground black pepper: 1/8 tsp
Do This
- 1) Whisk flour and salt; whisk in milk, eggs, and melted butter until smooth.
- 2) Rest batter 10 minutes while you slice pear very thin; toss with lemon juice.
- 3) Cook 4 crepes in a lightly buttered nonstick skillet over medium heat (about 1–2 minutes per side).
- 4) Fill each crepe with prosciutto, pear slices, and crumbled gorgonzola; fold into quarters.
- 5) Warm filled crepes in a 350°F (175°C) oven for 5 minutes (or covered skillet 2 minutes) until cheese softens.
- 6) Drizzle with honey, add a few cracks of black pepper, and serve warm.
Why You’ll Love This Recipe
- Sweet-salty balance: Honey, pear, and prosciutto hit all the right notes in every bite.
- Feels fancy, cooks simply: The filling is no-cook; you just assemble and warm.
- Fast but special: Great for brunch, a light dinner, or an impressive appetizer.
- Flexible: Works with blue cheese, gorgonzola dolce, or even a milder cheese if you prefer.
Grocery List
- Produce: 1 medium ripe pear, 1 lemon (or bottled lemon juice)
- Dairy: milk, unsalted butter, gorgonzola (or blue cheese), eggs
- Pantry: all-purpose flour, honey, kosher salt, black pepper
- Deli: prosciutto
Full Ingredients
For the crepes (makes 4 crepes, about 10 inches/25 cm each)
- All-purpose flour: 1 cup (120 g)
- Kosher salt: 1/4 tsp
- Milk: 1 1/2 cups (360 ml), at room temperature if possible
- Large eggs: 2
- Unsalted butter: 2 tbsp (28 g), melted and slightly cooled
- Unsalted butter (for the pan): 1 tbsp (14 g), used as needed in small smears between crepes
For the prosciutto–pear–gorgonzola filling
- Prosciutto: 4 thin slices (about 3 oz / 85 g)
- Ripe pear: 1 medium (about 6 oz / 170 g), cored and sliced very thin (about 1/16 inch / 1–2 mm)
- Fresh lemon juice: 1 tsp (5 ml)
- Gorgonzola (or blue cheese): 3 oz (85 g), crumbled
- Freshly ground black pepper: 1/8 tsp, plus more to taste
To finish
- Honey: 2 tbsp (42 g), warmed for 10 seconds in the microwave so it drizzles easily
Step-by-Step Instructions
Step 1: Make a smooth crepe batter
In a medium bowl, whisk together the flour and salt. Add the milk and whisk until mostly smooth. Whisk in the eggs until fully combined, then whisk in the melted butter.
If you have a few small lumps, that’s okay, but for the smoothest crepes you can pour the batter through a fine-mesh strainer into a second bowl.
Step 2: Rest the batter and prep the filling
Let the batter rest for 10 minutes at room temperature (this helps the flour hydrate so your crepes cook up tender instead of rubbery).
Meanwhile, core the pear and slice it very thin. Toss the pear slices with the lemon juice to slow browning and add a touch of brightness. Crumble the gorgonzola and set out the prosciutto so assembly is quick.
Step 3: Heat the pan properly
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan by rubbing a small smear of butter over the surface (you want a thin film, not pooled butter).
When the pan is ready, a drop of water should sizzle gently and evaporate quickly (not violently).
Step 4: Cook the crepes
Whisk the batter briefly (it can settle). Pour 1/3 cup (80 ml) batter into the center of the pan, then immediately tilt and swirl to coat the bottom in a thin, even layer.
Cook for 60–90 seconds, until the top looks mostly set and the edges begin to lift. Flip carefully and cook the second side for 20–30 seconds. Slide onto a plate. Repeat to make 4 crepes, lightly buttering the pan as needed.
Step 5: Fill and fold
Lay one crepe on a cutting board or plate. On one half, arrange:
1 slice prosciutto, 1/4 of the pear slices, and about 3/4 oz (21 g) gorgonzola. Add a few cracks of black pepper (about 1/4 of the listed amount per crepe).
Fold the crepe in half over the filling, then fold again into quarters (a neat triangle). Repeat with the remaining crepes.
Step 6: Warm until the cheese softens
Preheat the oven to 350°F (175°C). Place the filled crepes on a baking sheet and warm for 5 minutes, just until the cheese softens and the crepes are heated through.
Skillet option: Warm the folded crepes in a nonstick skillet over medium-low heat, covered, for 2 minutes, flipping once, until warmed and slightly melty.
Step 7: Finish with honey and serve
Transfer crepes to plates while warm. Drizzle each crepe with 1/2 tbsp (about 10–11 g) honey (or to taste). Add an extra pinch of black pepper if you like.
Serve immediately while the cheese is soft and the pears still have a fresh bite.
Pro Tips
- Slice the pear paper-thin: Thin slices warm quickly and layer nicely without cracking the crepe.
- Control the heat: If crepes brown too fast, reduce to medium-low; if they take longer than 2 minutes per side, increase slightly.
- Use the right gorgonzola: Gorgonzola dolce is creamier and milder; piccante is sharper and saltier.
- Don’t overfill: Too much cheese or pear makes folding messy and can tear the crepe.
- Warm honey drizzles better: 10 seconds in the microwave (or a warm water bath) makes a silky finish.
Variations
- Walnut crunch: Add 2 tbsp (15 g) toasted chopped walnuts across the filling (great with blue cheese).
- More peppery: Add a small handful of arugula (about 1/2 cup / 15 g) inside each crepe after warming, so it stays fresh.
- Milder cheese: Swap gorgonzola for 3 oz (85 g) goat cheese or brie for a gentler flavor.
Storage & Make-Ahead
Make ahead crepes: Cook the crepes, cool completely, then stack with parchment between them. Wrap well and refrigerate for up to 2 days or freeze for up to 2 months. Thaw overnight in the fridge.
Make ahead filling prep: Crumble the cheese and portion the prosciutto up to 1 day ahead. Slice the pear just before assembling for best color and texture (or slice up to 2 hours ahead and keep tightly covered with the lemon juice tossed through).
Leftovers: Store assembled crepes in an airtight container in the refrigerator for up to 1 day. Rewarm on a baking sheet at 325°F (165°C) for 8–10 minutes. Add the honey after reheating (not before) so it stays glossy instead of soaking in.
Nutrition (per serving)
Approximate, per filled crepe (1 of 4): 430 calories, 20 g protein, 24 g fat, 33 g carbohydrates, 2 g fiber, 15 g sugars, 820 mg sodium.
