One of my most favourite book series of all time are the Redwall books by Brian Jacques. Thick, but easy books aimed for the young and the eternally young, they’re stories written for those yearning for adventure, the clash of good and evil.
You could argue that the main characters in these books are all the creatures that inhabit the world of Redwall: the small but mighty mice, the fearless badgers, the otters with a penchant for hot peppers, the blinking cellar moles, sneaky rats and clever foxes, but let’s be honest. If you’ve read them, you know the real main character is the FOOD.
There’s at least one hearty celebration feast in each book, and those descriptions will make. You. Drool.
I like to think of Brian Jacques as my food writing mentor from a young age, filling my over-active imagination with marzipan flowers, honeyed cakes, candied chestnuts, raspberry cordial, spicy hotroot soup, deeper’n’ever turnip’n’tater’nbeetrootpie… the list goes on. In fact, there’s even an official cookbook!
Hopefully the creatures of Redwall would enjoy this recipe. With its thin crêpe folded over warmed, melted brie and fresh pears, I can easily imagine this as a breakfast worthy of being included on any Midsummer’s Feast at the Abbey.
You can either make your own crêpes (I like this recipe by Sally’s Baking Addiction), or buy them pre-made if you’re in a hurry/are lazy/are terrified your crepes will turn into pancakes. Either way, it starts the same once you’ve got those crêpes!
Spread the crêpe open on the pan, and turn it on about medium heat.
Place a long, thin slice of brie in the middle of the crêpe, and allow it to melt. While it’s doing its thing, start chopping up your pears!
Once the cheese is nice and melty, add your pears to the crêpe.
Turn off the heat, and fold the crêpe over the middle. If the edges don’t want to stay down for some reason, just flip it over gently so it gets cooked on that side a little too.
Make sure you add the CRUNCH!: Crushed pecans can go inside or over the top, just make sure you get some with every delicious bite.
Serve with more fresh fruit, whipped cream, orange juice, whatever you would like!
Pear and brie are a match made in heaven. Add those pecans and bam – best crepes ever.
- 4 crepes (I like these when making my own: http://sallysbakingaddiction.com/2015/02/14/make-crepes/)
- 2 ripe pears
- 4 long slices of brie (use a mild one if you don't want it to overpower everything!)
- 1 cup crushed pecans
In a frying pan, lay out your crepe and place a long slice of brie (or several small slices in a row) in the middle.
Turn the heat to medium and wait until it's warm and melted.
Chop your pear into small slices.
Remove the crepe and melted brie from the heat, and top with pears before folding it over. If the crepe refuses to stay closed, flip it upside down in the frying pan (CAREFULLY!) and heat it for a few seconds.
Top with crushed pecans for a crunch with every bite!