Sift 1 cup of plain flour, 1 teaspoon of ground cinnamon, and a pinch of salt into a mixing bowl. Create a well in the center, crack in 2 free-range eggs, and whisk gently. Gradually add 200ml of whole milk mixed with a splash of water until the batter is smooth and free of lumps. Stir in 50g of melted butter and let it sit.

In a separate medium skillet, melt 30g of butter over medium heat. Add 4 quartered Conference pears, 1 tablespoon of granulated sugar, and ½ teaspoon of ground cinnamon. Cook for about 10-15 minutes until golden brown and tender.

Heat a non-stick frying pan over medium-high heat and grease it with reserved melted butter. Pour in a ladle of batter and swirl the pan to form a thin layer. Cook for about 1 minute, flip, and cook for another 30 seconds. Repeat until all the batter is used.

To serve, fold a warm crepe into quarters and fill with the caramelized pears. Drizzle with 2 tablespoons of Belgian chocolate sauce.