Pear Crepe Cake Makes 1 Cake For the crepes 1 ¼ cup milk Tache pistachio milk ½ cup water 4 eggs 1 cup + 1 tbsp flour 1 tsp cardamom 2 tablespoon sugar For the filling 1 1/2 cups mascarpone 1 1/2 cups powdered sugar 1 1/2 cups heavy cream 1 tbsp vanilla bean paste For the jasmine & vanilla poached pears 4 medium, firm pears (bosc are great), peeled, 2 halved and cored, 2 full 3/4 cup sugar 3 tbsp jasmine tea 4 cups boiling water 1 vanilla bean Juice of 1 lemon — For the crepes Combine milk, water, and eggs in a bowl. Add the flour and sugar and whisk until you have a smooth batter. Allow batter to rest for 30 minute. When ready to make, heat a medium sized non-stick skillet over medium heat. Grease it lightly with a bit of butter. Pour 1/4 cup of the batter onto the skillet and swirl the batter until you have an even layer of batter in a circular shape. Shape doesn’t need to be perfect, but crepes should all be similar in size. Cook the crepe for 1 minute. Lift it gently and flip and cook for another 30 seconds. Place the cooked crepe onto a wire rack. Repeat the process with the remaining batter. Set the cooked crepes aside to cool completely while you make the filling. For the filling In the bowl of a stand mixer add mascarpone and beat until creamy. Add powdered sugar until fully combined. With the mixer running, slowly drizzle heavy cream and vanilla bean extract until a fluffy whipped cream consistency is reached. Scrape down the sides as needed. For the poached pears In a large, heatproof measuring pitcher, pour the boiling water over the jasmine and steep for 5-10 minutes. Strain the brewed tea into a wide skillet with high sides, or another large pot. Add the sugar, lemon juice and vanilla pods and bring to a boil. Use a large spoon to lower the pears into the boiling liquid. The liquid should just cover the pears; if it doesn't add more water to cover them. Reduce the heat to medium and simmer the pears until just tender but still holding a shape, about 20 minutes, turning the pears over halfway through. Let the pears cool in their poaching liquid. To assemble Add one crepe to your serving platter. Drop 1 scoop of the filling onto the crepe. Spread the filling to the edges and top with another crepe. Repeat until you’ve used all the crepes. Top with a layer of cream and refrigerate the cake for 2-3 hours (or overnight). When ready to serve, remove pears from poaching liquid. Return liquid to a saucepan and simmer until thick and syrupy. Set aside to cool. Remove cake from refrigerator, top with poached pears and drizzle pear syrup over cake and serve.