Whisk together flour and eggs. Gradually add milk and water. Add lemon zest and salt. Gently fold in melted butter.
Heat a flat pan or griddle. Ladle about 2 oz of crepe batter onto the griddle surface and allow to spread out on its own, tilt pan or griddle if necessary to help.
Cook until the bottom just starts to brown, then flip and cook the other side. Remove and set aside.
Bring wine, sugar, lemon juice, cinnamon stick and vanilla bean to a simmer in a stainless sauce pot. Allow the sugar to dissolve fully. Add pears and simmer for 18-20 minutes or until done, turning pears over after 10 minutes if needed. Test for doneness by using a paring knife to gently pierce a pear, if the knife comes out clean with no resistance then the pears are done.
Remove the pears and reduce poaching liquid by half or more to create a sauce.
Heat oven to 375 degrees.
Fold together all filling ingredients except for 2 T of toasted almonds.
Scoop filling onto a crepe and roll crepe tightly. Set aside.
Heat the crepes in oven for approximately 8 minutes or until warm all the way through. Plate the crepes, top with almonds and pears. Drizzle with the pear sauce reduction or maple syrup and dust with a touch of cinnamon if desired. Enjoy!
