Calvados crème fraîche
Beat together the crème fraîche, icing sugar and Calvados until smooth, ten set aside.
Apple & pear filling
Peel and core the apples and pears, and cut into large dice. Pan-fry with butter and demerara sugar over medium-high heat until the fruit is golden and cooked. It should still be firm and the caramel golden. Sprinkle over a little cinnamon and nutmeg.
Place the flours in a bowl with the salt, egg and oil. Slowly beat in the milk, whisking vigorously to avoid lumps. Cover the batter and leave to rest for an hour. Check the consistency; you will need to add a little water if it’s too thick.
Heat a 18cm non-stick frying pan, oil lightly, and ladle in enough batter to thinly cover the base. Cook until bubbles form and the pancake is firm enough to flip over. When cooked, place on a plate in a warm place. Continue until all the batter has been used up.
Divide the fruit mix between the pancakes and roll into cone shapes. Serve warm with the Calvados crème fraîche.
Recipe Credit: Vin De Constance by Michel Roux Jr.