Bourbon Poached Honey Pear Crepes

Jennifer Hulley food photographer food writer hamilton ontario

This recipe came about while reading my newest addition to the bookshelf: Finding Yourself In The Kitchen. The author makes the argument that the way you cook/feed yourself is a reflection of your current state. What had I just made for dinner? The same damn thing I had for the last 3 nights. Toast with nut butter and apples. I didn't care. I was back in my comfort blanket of deprivation, not giving effort to indulge and thinking about what I wanted to experience. Enter the bourbon pears. Wait? How the heck did that happen? You will be able to read the whole story in an upcoming blog post (March 14th).

Things to note:

  • The leftover liquid from poaching the pears is DELICIOUS, You are definitely going to want to keep this. It can be drizzled on the crepes as a syrup, or used in a cake. 
  • The cooking guidelines for the crepes are a general heads up. You definitely want to test one after it looks "done" - rip it open, check that the insides aren't raw and then adjust your timing as needed. 
Jennifer Hulley Food Photographer Travel Food writer

Bourbon Honey Poached Pears


1/3 cup honey (I used Rosewood Wildflower Honey)
1/3 cup bourbon
1/2 tsp vanilla
1/2 tsp cinnamon
2 pears, chopped (you can peel if you like, I don't!)


Whisk the bourbon and honey, bring to a boil and reduce heat, stirring until the honey is completely dissolved.

When the honey dissolves add the vanilla and cinnamon, whisking to combine.

Add the pears, reduce to low and simmer for 20-25 min, until pears are soft.

Drain the pears. You can save the liquid and continue to boil it down to create a syrup. Keep an eye on it or you will end up with sticky tacky and hard caramel!



1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
3 tablespoons melted butter
4 eggs


In a blender combine the flour, sugar, salt, eggs, butter, milk until smooth and foamy. (Roughly 30 seconds on high speed). Let the batter rest for at least 15 minutes.

Heat a 12 inch skillet over medium heat, coating with butter. 

Add 1/3 cup of batter to the skillet, in a circular motion while pouring to thinly coat it.

cook for 2-3 minutes until the underside is golden.

Loosen the edges with a spatula or knife and carefully flip.

Cook for an additional 1-2 minutes.

Jennifer Hulley food photographer hamilton bourbon pear crepes

Questions? Comments? Leave them in the box below. I'd love to hear from you!