Crepes with Pear-Orange Filling

For the batter: In a bowl, whisk together the flour, eggs, milk, salt and sugar.  Set aside for 20 minutes.

For the filling: Rinse, quarter and core the pears and cut the flesh into small dice. With a paring knife, following the curve of the fruit, remove the zest and white pith of the 1 orange. Working over a bowl, cut in between the membranes to release the fruit. Squeeze the remaining juice from the shell. Juice the second orange. In a saucepan with a lid, bring the diced pear, sugar, raisins and orange juice to a simmer, cover and cook until soft, about 4 minutes. Add the orange segments and the liqueur to the pan and remove from heat. Toast the almonds in a dry skillet until fragrant and lightly browned. 

To serve: Beat the cream with the sugar until soft peaks form and refrigerate until ready to serve.

Preheat the oven to 80°C (approximately 175°F).

Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned, 1-2 minutes per side. Repeat with the remaining batter to make 4-8 thin crepes (depending on the size of the pan). Keep warm in the oven.