Recipe:

1. Preheat the oven to 180c.
2. Roughly chop two pears and an apple. Add to a saucepan with the maple syrup and water. Place over a medium heat and allow to soften completely.
3. Whilst the fruits soften, feel another apple and cut into small bitesize chunks. Place in a baking tray with the sugar and hazelnuts and cook in the oven for 15 minutes, making sure the hazelnuts don’t burn!
4. Next, onto the crêpe mix. In a bowl, mix together the flour and cinnamon. Then whisk in the egg, milk, oil and vanilla. Whisk until it’s a smooth runny consistency.
5. Once the fruit is softened, blend into a smooth puree, or use a potato masher if you don’t have a blender.
6. Place a crêpe pan or frying pan over a medium/low heat and allow to warm. Brush a little oil to the pan to avoid sticking. It only needs to be a thin layer.
7. Carefully flip the pancake to cook the other side. I use a spatula, but you can be fancy if you like!
8. Once the apple and nuts have toasted, remove them from the oven and crush or chop the hazelnuts.
9. Place a crepe on a plate and add a scoop of the puree, then fold in half and add a little more puree and fold again. Top with the caramelised apple pieces, crushed hazelnuts and fresh slices of pear, and even dollops of zingy yogurt or cream.