For the crepes, add the eggs, flour, half of the milk, salt and oil to a bowl and stir well with a whisk. Add the rest of the milk and stir until a fine, lump-free dough is obtained.
Heat a (crepe) pan at medium to high temperature. Add a teaspoon of butter. Pour a scoop of dough into the pan and toss until the dough is evenly distributed. After about one minute, use the spatula to check whether the edge is already brown. If so, turn the crepe over and fry until the second side is slightly coloured. If necessary, turn down the heat a little. Place the crepe on a plate and keep warm. Process the rest of the dough using the same procedure.
Wash the pears, halve, core and quarter the halves. Wash and dry the oranges hot. Grate the peel and place on a plate. Squeeze out the juice. Peel the ginger and grate finely.
Heat a pan. Melt the butter with the sugar and let it caramelize for 1-2 minutes. Fry the pears briefly. Deglaze with the orange juice. Add one third of the orange peel, the ginger and the remaining spices. Turn the pears after about 4-5 minutes. Fry until the fruits are soft.
Serve the crepes on plates. Spread the warm spicy pears on top and serve with a scoop of vanilla ice cream.
TIP: You can dry the remaining orange peel and use it later for other desserts.