Pear & Blue Cheese Truffle Crepe

1/2 cup all-purpose flour
1 large egg
2/3 cup whole milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 teaspoon unsalted butter, for cooking
1 ripe but firm pear, cored and thinly sliced
1/2 tablespoon unsalted butter
1/2 tablespoon brown sugar
Pinch of salt
3 tablespoons walnuts, toasted and roughly chopped
2 ounces blue cheese, crumbled
Sabatino Truffle & Honey
Freshly ground black pepper
Flaky sea salt, optional

1. Make the crepe batter. Add the flour, egg, milk, melted butter, sugar, and salt to a blender. Blend until smooth. Let the batter rest for 10 minutes.
2. Cook the pears. Melt 1/2 tablespoon butter in a skillet over medium heat. Add the pear, brown sugar, and salt. Cook for 4–6 minutes, stirring occasionally, until tender and lightly caramelized. Remove from the heat.
3. Cook the crepes. Heat an 8- to 10-inch nonstick skillet over medium heat and lightly coat with butter. Pour about 3 tablespoons of batter into the skillet and quickly swirl the pan to spread the batter into a thin, even layer.
4. Cook for about 1 minute, until the edges are lightly browned and the surface looks set. Flip and cook for another 20–30 seconds. Transfer to a plate and repeat with the remaining batter.
5. Assemble the crepes. Place a crepe on a plate. Add caramelized pear, blue cheese, and toasted walnuts to one half of the crepe. Fold the crepe in half, then fold it in half again.6. Return the filled crepes to the skillet over low heat and warm for 1–2 minutes, until the blue cheese begins to soften.
6. Drizzle generously with Sabatino Truffle & Honey.
7. Finish with freshly ground black pepper and flaky sea salt, if desired.