This delicious pear filling in a savory crepe batter is a harmonious balance of tastes.
French Crepes Sift flour and salt into silicone mixing bowl.
Make a well and pour in the eggs. Stir well.
Slowly pour in milk while stirring with silicone whisk.
Keep gently whisking batter until small bubbles form on the surface.
Stir in melted butter and vanilla extract.
Heat 20 or 25 cm frypan over a medium heat for 2 - 3 mins.
Using silicone pastry brush, spread a small amount of butter over the base of the frypan.
Pour in 2 - 3 tbsp of batter and quickly move the pan around in a circular motion so the batter spreads evenly over the base of the pan, covering the whole surface.
Allow to cook for approx 1 minute.
Flip the crepe over with the silicone egg flip. Cook for a further 30 secs.
Turn crepe out onto a plate. Repeat until all crepes are cooked (approx 15).
Cinnamon Pear Crepe Filling Heat saute pan over medium heat for 2-3 mins.
Saute pears in the white wine with cinnamon until most of the liquid has disappeared and the pears are cooked.
Stir in butter.
Place 1 crepe on a plate and cover half with the pear filling, then fold in half.
Top with vanilla ice-cream and a little cinnamon powder/sugar.