For 6 people
For 6 people
In a large bowl, combine the flour and salt. Add the egg and melted butter, then whisk. Slowly stir in 5 cl of water, then gradually add the milk until you have a smooth paste.
Heat a crepe pan over high heat with a knob of butter. Pour in a ladleful of batter and spread it evenly by rotating the pan.
Let the crepe cook for a little over a minute, then flip it over and cook for another minute. Repeat this process for the other 5 crepes. Set aside.
Peel the pears, cut them in half, and remove the core and seeds. Split the vanilla pods in half and scrape out the seeds with a knife.
Bring 1.5 liters of water to a boil with the sugar, vanilla pods, and seeds. Add the pears and simmer over low heat for 15 minutes.
Melt a knob of butter in a crepe pan and place a crepe on top. Generously spread the center of the crepe with 3 tablespoons of chestnut cream.
Fold the edges of the crepe inward. Arrange 2 poached pear halves on top of the crepe, overlapping them. Heat for 1 minute. Repeat this process with the other 5 crepes. Serve immediately.
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