The Most Elegant Christmas Morning Breakfast: Cinnamon Crepes with Caramelised Pears

Imagine a Christmas morning that feels truly special, elegant, and utterly delicious, without chaining you to the stove for hours. Picture this: delicate, paper-thin crepes, warm with a hint of cinnamon, folded around tender, sweet pears that have been sautéed in butter until they are gorgeously golden and caramelized. That, my friends, is the pure, sophisticated magic of these beautiful Cinnamon Crepes. This isn’t just breakfast; it’s a taste of a Parisian café, a special occasion on a plate, and the perfect, memorable start to a joyful day.

I promise you, there is no greater feeling than sitting down with your family to a plate of these warm, tender crepes, drizzled with a touch of chocolate sauce. Each bite is a perfect harmony of the soft, spiced crepe, the sweet and tender pears, and the rich chocolate. It’s a dish that feels incredibly indulgent yet surprisingly light, leaving everyone feeling happy, satisfied, and ready for a day of celebration.

Get ready to create your new favorite holiday breakfast tradition. This is a recipe that proves elegance can be beautifully simple.

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Why This is the Perfect Christmas Morning Breakfast!

You are going to fall completely in love with this spectacular yet simple breakfast. It’s a holiday must-make for so many reasons:

• Incredibly Elegant and Impressive: A plate of beautifully folded crepes with a luscious fruit topping looks and feels like a gourmet, restaurant-quality breakfast.
• Surprisingly Fast and Easy: While they look sophisticated, the entire dish comes together in just about 30 minutes. The crepe batter is simple, and the pears cook while you make the crepes.
• The Most Delicious Caramelised Pears: Sautéing fresh pears in butter, sugar, and cinnamon creates a warm, tender, and incredibly flavorful topping with a beautiful, glossy caramel sauce.
• A Light Yet Satisfying Start: Unlike heavy breakfast casseroles, these crepes are light and delicate, providing a special treat without weighing you down for the rest of the day.

Recipe Snapshot

Your Shopping List for This Elegant Breakfast

This recipe uses classic pantry staples and fresh fruit to create a truly special meal.

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→ For the Cinnamon Crepes

• 110g plain flour → The base for our delicate crepes.
• 1 tsp ground cinnamon → For a lovely, warm spice in the batter.
• 2 large free-range eggs → The essential binder.
• 200ml whole milk → For a rich, tender crepe.
• 50g unsalted butter → Melted, for the batter and for greasing the pan.
• Pinch of salt → To enhance the flavors.

→ For the Caramelised Pears & Serving

• 30g unsalted butter → For creating the rich caramel sauce.
• 4 conference pears → Cored and quartered. Their firm texture is perfect for cooking.
• 1 tbsp granulated white sugar → To help the pears caramelize beautifully.
• ½ tsp ground cinnamon → To complement the pears and the crepes.
• 2 tbsp Belgian chocolate sauce → For a final, decadent drizzle.

Let’s Make Crepes! Your Step-by-Step Guide

Ready to create the ultimate holiday breakfast? The process is quick, fun, and smells absolutely divine.

Part 1: The Crepe Batter and Pears

1. Mix the Crepe Batter: Sift the flour, 1 tsp cinnamon, and a pinch of salt into a large bowl. Make a well in the center and crack in the eggs. Begin whisking the eggs in the center, gradually incorporating the flour. Slowly whisk in the milk mixed with 75ml of water until you have a completely smooth, thin batter.
2. Prep the Butter: Melt the 50g of butter in a large, 24cm non-stick frying pan. Pour all but about 2 tablespoons of it into a small bowl (you’ll use this for greasing the pan later). Stir the remaining 2 tablespoons of melted butter directly into the crepe batter.
3. Cook the Caramelised Pears: In a separate frying pan over medium heat, melt the 30g of butter. Add the quartered pears, the 1 tbsp of sugar, and the ½ tsp of cinnamon. Cook, tossing regularly, for 10-15 minutes, until the pears are tender, golden brown, and coated in a glossy caramel sauce. Keep warm.

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Part 2: Cook the Crepes and Serve

4. Cook the Crepes: While the pears are cooking, heat your large non-stick pan over a medium-high heat. Add a little of the reserved melted butter to grease the pan. Pour a ladleful of batter into the center of the pan, immediately lifting and swirling the pan to spread the batter into a thin, even circle.
5. Flip and Finish: Cook for about 1 minute, until the edges are golden and begin to lift. Gently flip the crepe over and cook for another 30 seconds. Slide the finished crepe onto a plate. Continue with the remaining batter, adding a little more butter to the pan for each crepe.
6. Assemble and Serve: Serve the warm crepes immediately, folded into quarters. Spoon the warm caramelised pears over the top, making sure to drizzle any of the delicious pan juices over them. Finish with a drizzle of the Belgian chocolate sauce.

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Cinnamon Crepes with Caramelised Pears

The ultimate elegant Christmas morning breakfast! This easy recipe features delicate, cinnamon-spiced crepes topped with a luscious sauce of pears caramelized in butter, sugar, and spice. Ready in just 35 minutes!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Breakfast, Brunch, Dessert

Cuisine: American, French

Calories: 483

Ingredients Equipment Method Notes

Ingredients

  

For the crepes:

• 110 g plain flour
• 1 tsp ground cinnamon
• 2 large free-range eggs
• 200 ml whole milk
• 50 g unsalted butter

For the pears:

• 30 g unsalted butter
• 4 conference pears, cored, quartered
• 1 tbsp granulated white sugar
• 1/2 tsp ground cinnamon

To serve:

• 2 tbsp Belgian chocolate sauce

Equipment

• Large non-stick frying pan (24cm)
• Medium frying pan
• Large Bowl
• Whisk

Method

 

Prepare the Batter and Pears

1. Sift the flour, 1 tsp cinnamon, and a pinch of salt into a large bowl. Make a well, crack in the eggs, and gradually whisk them in. Gradually whisk in the milk mixed with 75ml water until you have a smooth batter.
2. Melt 50g of butter in a large non-stick frying pan. Stir 2 tbsp of the melted butter into the batter. Pour the rest into a bowl for greasing the pan.
3. In a separate frying pan, melt 30g butter over medium heat. Add the pears, sugar, and 1/2 tsp cinnamon. Cook, tossing regularly, for 10-15 minutes, until golden brown and caramelised.

Cook the Crepes and Serve

1. Meanwhile, heat the large pan over medium-high heat. Add a little of the melted butter, then pour in a ladleful of batter, swirling quickly to cover the base.
2. Cook for about 1 minute until golden, then flip and cook for 30 seconds more. Continue with the remaining batter.
3. Serve the warm crepes with the caramelised pears and chocolate sauce drizzled on top.

Notes

Smooth Batter Secret: To avoid lumps, whisk the eggs into the flour first to form a paste, then slowly whisk in the milk mixture.

Pan Temperature is Key: The first crepe is always a test! Adjust your heat so the batter sizzles gently when it hits the pan without browning too quickly.

Make Ahead: The crepe batter can be made and stored in the fridge for up to 24 hours. The pears can also be made ahead and gently reheated before serving.

WiseRecipes’ Top Tips for Perfect Crepes

These simple secrets will ensure your crepes are perfectly thin, tender, and delicious every time.

1. Get the Batter Smooth. The key to a lump-free batter is to whisk the eggs in the center first, then gradually incorporate the flour before slowly adding the liquid. This creates a smooth paste first, which prevents lumps from forming.
2. The First Crepe is Always a Test! Don’t be discouraged if your first crepe isn’t perfect. It’s the “chef’s treat” and helps you gauge the temperature of your pan. You’re looking for a medium-high heat where the batter sizzles gently as it hits the pan.
3. Master the Swirl. The trick to a perfectly thin, round crepe is speed and confidence. Pour the batter into the center of the hot pan and immediately lift the pan off the heat, swirling your wrist to guide the batter quickly into an even circle.
4. Keep Them Warm. If you’re not serving each crepe as it’s made, you can keep the finished crepes warm by stacking them on a plate with a clean, slightly damp kitchen towel placed over the top. The steam will keep them soft and pliable.
5. Choose the Right Pears. For the caramelized topping, use a firm variety of pear, like Conference, Bosc, or Anjou. These will hold their shape beautifully during cooking and won’t turn to mush.

Keep It Fresh! Storing and Making Ahead

This is the perfect breakfast for a stress-free holiday morning!

• Make-Ahead Prep: You can make the crepe batter up to 24 hours in advance and store it, covered, in the refrigerator. The caramelized pears can also be made ahead and gently reheated on the stove before serving.
• Storing Leftovers: Store any leftover crepes and the pear topping in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: You can reheat the crepes for a few seconds in the microwave or briefly in a warm, dry skillet. Reheat the pears gently in a saucepan or in the microwave.

FAQs: Your Crepe Questions, Answered!

My batter is lumpy. How can I fix it?

If your batter has a few lumps, don’t worry! The easiest way to fix it is to pour the entire batter through a fine-mesh sieve into another bowl. This will catch any lumps and ensure a perfectly smooth result.

What can I use if I don’t have self-raising flour?

The recipe calls for plain (all-purpose) flour, so you’re all set! This type of thin crepe doesn’t need the leavening that self-raising flour provides.

Can I use a different fruit for the topping?

Absolutely! This method would be fantastic with apples (like for the other pancake recipe), firm peaches in the summer, or even bananas (which will cook much faster). Adjust the sugar to the sweetness of your fruit.

Can I make these savory instead of sweet?

Yes, the crepe base is very versatile. To make savory crepes, simply omit the cinnamon from the batter. You can then fill them with delicious combinations like sautéed mushrooms and spinach, or ham and cheese.

Final Thoughts: A Truly Special Holiday Breakfast

There is nothing more magical on Christmas morning than a truly special, elegant breakfast shared with family. These Cinnamon Crepes with Caramelised Pears are the perfect embodiment of that feeling. They are a delicious, sophisticated, and surprisingly simple way to create a core memory for your holiday. I hope they bring a lot of joy and deliciousness to your celebration. Merry Christmas!