Cut the peeled and cored pears into eighths and set them aside

Pour the sugar into a large saucepan. Pour the water around the perimeter of the sugar and heat on the stove at a medium-high heat.

Swirl the pan occasionally and the sugar will start to melt.

If the sugar isn't melting evening feel free to use a spoon. Any crystallization that may occur will dissolve when you add the pears and their juice is released.

Keeping stirring or swirling the pan around to keep the sugar moving when the colour begins to darken. It could take up to 10 minutes for the sugar to fully caramelize.

When the sugar has liquified and turned a deep amber, add in the pears and cook for 5-10 minutes.

Allow the pears to cool slightly and serve or store in the fridge for up to a week. You could also freeze the pears in the caramel syrup.

Whisk together all the ingredients in a large glass measuring cup or a bowl until there are no lumps.

Let the batter sit at room temperature for an hour before frying the crepes.

Heat a small non-stick frying pan (use a purpose-made crepe pan if you have it) and brush it with melted butter.

Ladle out about a 1/4 cup of the batter and lift the pan up and swirl the batter around so that it coats the pan. If the batter is a little thick then add a tablespoon or so of milk to thin it out a little bit.

When the top of the batter looks dry, flip the crepe and cook it on the other side for another 30 seconds or so. It will take about a minute to cook on the first side. Pile them on a plate as the crepes finish frying.

If your pan is too hot, the batter won't spread out in the pan. Adjust the heat accordingly if this happens.

Butter the pan before frying each crepe.

Serve right away or wrap the crepes piled on the plate in plastic and keep them in the fridge overnight to serve later.

Makes approximately 20 crepes