Crêpes are an easy dessert for a fancy evening. Simply make crêpes ahead and refrigerate between sheets of waxed paper. When ready to serve, prepare filling; assemble and serve warm.
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Stir flour and salt together in a bowl. In a separate bowl, whisk eggs, milk and butter together. Whisk into flour until smooth and no lumps remain. Cover and refrigerate for up to an hour.
Strain into another bowl. Heat an 8 inch (20 cm) non-stick pan or crêpe pan over medium heat. Lightly spray with cooking oil. Pour a little less than 1/4 cup (50 mL) batter into the centre of the pan and tip pan to create about a 6" (15 cm) crêpe.
Cook for about 1 minute or until bottom is pale golden. Flip crêpe in pan and cook for a few more seconds.
Transfer to plate. If batter bubbles then pan is too hot. Repeat with remaining batter. Stack crêpes between sheets of waxed paper or parchment.
Thinly slice unpeeled pears. Heat butter in a frying pan over medium heat. Add sliced pears and sprinkle with brown sugar. Sauté over medium heat just until pears are almost soft and glazed, and sugar is melted, about 5 minutes. Add a splash of liqueur or brandy, if you wish. Remove from the heat.
Spoon a little of the pear mixture down the centre of each crêpe. Fold in sides and serve with a drizzle of chocolate sauce over top.