Method

• 1.
  Sift flour and a pinch of fine salt into a bowl. Whisk eggs and milk in a separate bowl, then gradually whisk in flour until smooth. (It’ll be quite runny.) Chill until needed.
• 2.
  Place sugar, vanilla pod and seeds, zest, liqueur and 1½ cups water in a pan. Bring to a gentle simmer over low heat, stirring to dissolve sugar. Add pears and simmer for 15-18 minutes, until tender. Remove from heat. Remove pears with a slotted spoon and place in a bowl. Set syrup aside.

• 3.
  Brush a crepe pan or non-stick frypan with melted butter. Place over mediumlow heat. Whisk crepe batter, then add 2 generous tbs of batter to pan, swirling to coat. Cook for 1 minute each side until the crepe is light golden. Fold into quarters, then keep warm while you repeat with remaining batter to form about 12 crepes.
• 4.
  Melt 40g butter in a large frypan over medium-low heat. Carefully add 6 crepes and cook for 1 minute each side or until golden and crisp. Pour in half the reserved syrup and cook, swirling pan, for 1 minute. Remove and keep warm while you repeat with remaining butter, crepes and syrup.
• 5.
  Serve crepes topped with pears, a dollop of creme fraiche and crushed amaretti.