Cinnamon Pear Crepes with Toasted Walnuts

In a mixing bowl, beat the eggs with the granulated sugar and a pinch of salt. Add half of the milk and the measured plain flour, then whisk until smooth and lump-free. Finally, pour in the remaining milk to form a smooth, runny batter. Let the batter rest at room temperature for 15-20 minutes.

Lightly grease a frying pan with butter and heat it over medium heat. Pour a small ladle of batter into the pan, swirl to coat evenly, and fry until golden on both sides. Stack the cooked thin crepes on a plate and keep warm.

Peel, core, and finely dice the pears, then drizzle with freshly squeezed lemon juice to preserve their beautiful color and fresh flavor.