Lemon Sugar Crêpes with Sautéed Pears and Almonds

Steps

1. Make the batter: whisk the egg, milk, all-purpose flour, whole wheat flour, salt and one third of the melted butter until smooth. Rest 30 minutes at room temperature.
2. While the batter rests, toast the almonds in a dry 10-inch nonstick skillet over medium heat for 3 to 4 minutes until golden; set aside.
3. Make the lemon sugar: rub the lemon zest into two thirds of the sugar with your fingertips until fragrant.
4. Cook the pears: in the same skillet over medium heat, warm another third of the melted butter, add the pear slices and the remaining third of the sugar and cook 5 to 6 minutes until tender. Stir in the vanilla and half of the lemon juice; transfer to a bowl.
5. Wipe the skillet, set over medium heat and brush lightly with some of the remaining third of the melted butter. Pour in about 3 tablespoons of batter, swirl to coat thinly and cook about 1 minute until the edges lift and the underside is set and lightly golden; flip and cook 30 seconds more until no wet spots remain. Repeat with the rest of the batter to make 8 crêpes, brushing the pan with the rest of that last third of butter as needed.
6. Lay each crêpe flat, sprinkle with the lemon sugar and drizzle with the remaining half of the lemon juice.
7. Spoon the pears onto one quarter of each crêpe, fold into triangles, scatter with the toasted almonds and serve 2 crêpes per person.