25 g (1 oz) butter, melted, plus extra for greasing
500 g (1 lb) mascarpone cheese
2 tablespoons Amaretto liqueur
3 ripe pears, peeled, cored and diced
4 tablespoons honey
To make the pancake batter, place the flour in a large bowl and make a well in the centre. Pour the eggs into the centre and start to whisk, bringing in the flour. Gradually add the milk, whisking constantly until you have a batter the consistency of double cream. Whisk in the melted butter.
Grease a frying pan with a little melted butter, using kitchen paper to take off any excess.
Pour in a small amount of the batter, swirling it around to coat the base of the frying pan. Cook for 1–2 minutes and then flip the pancake over to cook the other side for about 1 minute. Repeat with the remaining batter to make 8 pancakes. Stack the pancakes between sheets of greaseproof paper wrapped in foil to keep warm.
Meanwhile, whisk together the mascarpone and Amaretto in a bowl, then briefly fold in the diced pears and 2 tablespoons of the honey to make a rippled effect.
Divide the mixture between the pancakes, fold each one into quarters and place in an ovenproof dish. Drizzle with the remaining honey and heat under a preheated hot grill for 1–2 minutes before serving.