Crepes with Pears

Cobinte the flour, eggs, sugar, vanilla and salt in a mixing bowl. Gradually add the milk, stirring constantly with a wire whisk. Stir in the melted butter. Strain the batter into a mixing bowl. 

Heat a six-to-seven-inch seasoned crepe pan and brush it lightly with butter. Ladle a little of the batter in, swirling the pan around until the bottom is thoroughly covered with a thin coating. cook until lightly browned on one side. Flip and cook briefly on the other side (it should not be brown on the second side). Continue with the rest of batter. 

FOR THE PEAR CONSERVE 

Peel the pears and drop them into cold water. Slice each pear in a half and, using a melon ball cutter, scoop the seed potrion. Turn each half pear cut side down and slice very thin. 

Combine the sugar and water in a skillet and cook until the syrup is carameled colored. Do not burn. Add the pear slices, vanilla and crystallized ginger, and simmer until pears are tender and thickened, 20 to 30 minutes.  

FOR THE CREME ANGLAISE 

Combinte the milk and the cream in a saucepan, and bring just to boil.

Meanwhile, combine the egg yolks and sugar in a mixing bowl and beat thoroughly until light yellow and  thickened. Gradually pour the milk and cream into the yolk mixture, stirring vigorously with a whisk. 

Transfer the mixture to a saucepan and stir over low heat. Use a wooden spoon to stir, taking care that it hits all the bottom of the saucepan. Cook, stirring, without boiling until the sauce coats the spoon with an obvious cream layer. Do not overcook. Stir in the Grand Marnier.

ASSEMBLY

Place a crepe on a hot dessert plate, spoon a little hot pear conserve down the centre and roll the crepe quickly. Repeat the process with the other crepes. Spoon the creme Anglaise on top and serve hot.