Spiced pear aumônières

1. Prepare the crêpe batter. Pour the flour and sugar in a bowl. Dig a well in the center and break eggs. Whisk with a fork incorporating the flour gradually.

2. Pour the milk little by little while whisking. Mix well until a smooth batter. Cover with a cloth and let stand for 1 hour at room temperature.

3. Prepare the spiced pears. Split the vanilla bean lengthwise and scrape the seeds with the tip of a knife. Add the vanilla pod and beans in a saucepan with the star anise, cardamom and cinnamon. Add sugar and 1 liter of water. Bring to a boil and leave to simmer for 10 minutes.

4. Peel the pears, remove the cores and seeds and sprinkle with lemon juice. Pour the pears in the syrup and poach them for 15 minutes over very low heat. Drain and let cool.

5. Heat an oiled skillet. Pour a ladle of batter and cook for 2 minutes. Flip and cook for a few seconds. Keep warm. Repeat with the remaining batter. Arrange the spiced pears in the centre of the crêpe. Lift the edges to form a small purse. Tie with a wooden pick. Serve immediately.

Photo credit: Sucré Salé