Buckwheat Crêpe Roulade with Roasted Pears, Crème Fraîche–Vanilla Cloud & Cider-Salted Caramel

Instructions

1. 1

   Roast the pears. Heat oven to 200°C / 400°F. Halve pears, core, and slice into 1 cm wedges. Toss on a sheet pan with 20 g Unsalted butter, 35 g Light brown sugar, and 2 g Fine sea salt. Roast 20–25 minutes until the edges bronzed and the pears are tender but not collapsing.

   25 min

   Tip: Don’t overcrowd. Pears need space to caramelize, not steam. If they look wet at minute 20, give them 3–5 more minutes.

2. 2

   Make the crêpe batter (one bowl). Whisk 420 g Whole milk and 3 Eggs until smooth. Whisk in 120 g Buckwheat flour, 45 g All-purpose flour, 4 g Fine sea salt, 6 g Vanilla bean paste (or good extract), then whisk in 35 g Unsalted butter, melted. Rest 20 minutes (room temp) or up to overnight in the fridge.

   20 min

   Tip: Resting is not a vibe—it hydrates the flour so your crêpes don’t tear. Overnight is even better and makes this very weeknight-friendly.

3. 3

   Cook the crêpes. Heat a 24–28 cm (9–11 in) nonstick or seasoned pan over medium. Lightly butter. Pour about 60–70 g batter, swirl thin, cook 45–60 seconds until the surface looks set and the edges lift, flip 10–15 seconds. Stack on a plate. You want 10–12 crêpes.

   25 min

   Tip: Adjust heat after the first one. If they color too fast, you’re too hot; if they’re pale and rubbery, you’re too low.

4. 4

   Make the cider-salted caramel. In a small pot, simmer 240 g Apple cider (not vinegar) until reduced to 80–90 g (about 1/3 cup), 10–15 minutes. In a second pot (or the same pot wiped), heat 120 g Granulated sugar over medium until it melts and turns amber. Off heat, whisk in reduced cider (careful—steam), then whisk in 120 g Heavy cream. Return to low heat 1–2 minutes until smooth. Stir in 40 g Unsalted butter. Cool to warm; it will thicken as it sits. Finish with to taste Flaky sea salt to taste.

   20 min

   Tip: Amber means honey-dark, not mahogany-black. If it smells acrid, it’s burnt—start over. Precision saves heartbreak.

5. 5

   Whip the crème fraîche cloud. Whisk 240 g Crème fraîche, 120 g Heavy cream, 25 g Powdered sugar, and 1 lemon Lemon zest (if using) just to soft peaks—billowy, not stiff. Fold in 60 g Toasted walnuts or pecans if using.

   5 min

   Tip: Stop early. Over-whipped crème fraîche goes grainy fast. Soft peaks = spreads like a dream.

6. 6

   Assemble the roulade. Lay a crêpe down. Spread a thin layer of crème fraîche cloud (about 2 tbsp). Add a few 3 Pears (Bosc or Anjou) slices. Repeat, stacking 6–7 crêpes into a thick ‘crêpe stack,’ then roll it up like a jelly roll (tight but not crushing). Repeat with remaining crêpes to make a second roulade or one larger, depending on your pan size and ambition. Chill 30 minutes to set.

   30 min

   Tip: This is the shortcut that’s safe: rolling gives you the ‘layered’ effect without the tall, wobbly crêpe cake drama. We’re not suffering for brunch—or dessert.

7. 7

   Slice and finish. Cut on a bias into 2–3 cm slices. Spoon warm cider caramel over, add a final pinch of flaky sea salt. Serve immediately.

   5 min

   Tip: Warm caramel + chilled roulade = contrast. That’s the whole point. If caramel thickens too much, warm it 10 seconds at a time.