For the crepes: (from The Joy of Cooking)

1. Using a blender or whisk, combine flour, milk, water, eggs,buter, and salt in a bowl. The batter should be very smooth.
2. Cover batter with plastic wrap and let stand for 30 minutes, or refrigerate up to 2 days.
3. Heat skillet over medium heat with butter to grease the pan.
4. Lift the pan off the heat and slowly pour in enough batter to cover the entire bottom with a very thin coating. Quickly tilt and rotate the pan to cover, then return to heat.
5. Cook 1 to 2 minutes, until the bottom is lightly browned. Gently flip the crepe over, browning the other side for 1 minute or less.
6. Remove crepe to plate. Repeat process with the remaining batter.

For the filling:

1. Heat butter in a pan over medium-low heat. When the butter is melted, add pears and cinnamon. Sautee 5-7 minutes, until pears are soft.
2. Fold a large spoonful of the cooked pears into one of the finished crepes. Drizzle with warm caramel sauce and garnish with orange zest, as desired.