Champagne Poached Pear Crepes

To make the poached pears:

1. In a medium pot, combine the Champagne, water, and 1 cup (200 grams) sugar. Slice the vanilla bean in half lengthwise and scrap the seeds into the pot. Add the pods and ground cardamom.
2. Place over medium high heat, whisking occasionally, and cook the mixture until it almost comes to a boil.
3. Reduce heat to low and add the peeled pears. Simmer, stirring occasionally, until the pears are tender, about 30 minutes. Remove the pears to a plate using a slotted spoon and set aside.
4. Keep the champagne mixture at a simmer for another hour to reduce to about 2 cups (470 milliliters).

To make the crepes:

1. While the Champagne sauce is simmering, prepare the crepes.
2. In a large bowl, whisk together the flour, sugar, and salt.
3. In a medium bowl, whisk together the milk, eggs, and melted butter. Whisk into the flour mixture until smooth and no lumps remain.
4. Cover the bowl and set aside for 30 minutes.
5. Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
6. Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer. Cook until the top is nearly set, about 1 minute.
7. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.

To assemble and serve:

1. Cut the poached pears into 1/4-1/2 inch (1/2-1 centimeter) thick slices. Arrange the slices inside the middle of each of the crepes. Fold the sides of the crepe over the pear slices to make a triangle.
2. Serve immediately with the champagne vanilla syrup and if desired, a scoop of vanilla ice cream or whipped cream.