Crepes aux Poires Fondantes (pear crepes)

the ingredients French Crepe Batter: 2 cups plain flour pinch salt 4 eggs 1 1/2 cups milk 2 tbsp butter, melted Few drops of vanilla extract Cinnamon Pear Crepe Filling: 4 pears, peeled and sliced 2 cinnamon sticks 3/4 cup dry white wine 1 tbsp butter vanilla ice-cream to serve cinnamon powder/sugar to serve Serves: 6-8 adults 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). Pears - 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. CHEF'S TIP  If you do let the crepe batter stand, you will need to add 1 tbsp of water or milk to the mixture before cooking. If the consistency is thicker than cream add a little more water or milk.