Lemon Curd Crêpes with Yogurt and Pears

Steps

1. Divide before you start: the eggs into two equal halves (half for batter, half for curd); the sugar into one-eighth for batter, three-quarters for curd and one-eighth for sprinkling; the butter into one-quarter for batter, one-quarter for the pan and one-half for curd; the lemon juice into three-quarters for curd and one-quarter for pears; the lemon zest into two halves.
2. Make the batter: melt the batter quarter of the butter. Whisk the flour, the batter portion of the sugar and the salt in a bowl, then whisk in half the eggs and the milk until smooth. Whisk in the melted butter and let the batter rest 30 minutes.
3. Make the curd while the batter rests: in a small skillet off the heat, whisk the remaining half of the eggs with the curd portion of the sugar, the curd portion of the lemon juice and half the lemon zest. Add the curd half of the butter in pieces.
4. Cook the curd over low heat, whisking constantly, for 6 to 8 minutes until it thickens and coats a spoon and reaches 160°F (71°C). Scrape into a bowl and refrigerate 20 minutes until cool.
5. Stir the Greek yogurt with the remaining half of the lemon zest, then gently swirl in the cooled lemon curd so streaks remain.
6. Toss the pear with the remaining quarter of the lemon juice.
7. Heat a nonstick skillet over medium heat and brush with a little of the pan butter. Pour in about 3 tablespoons of batter, swirl it thin, and cook 1 minute until the edges lift and the underside is golden; flip and cook 30 seconds more. Repeat with the remaining batter, brushing the pan with the rest of the pan butter as needed, to make about 12 crêpes.
8. Spread each crêpe with the lemon curd yogurt, add the pear slices, and fold into quarters.
9. Sprinkle the folded crêpes with the remaining eighth of the sugar and serve 3 per person.