Bruno Loubet's recipe for crêpes with toffee pears Bruno Loubet is the chef-patron of Bistrot Bruno Loubet in London. His daughter Laeticia works at a restaurant PR firm. Bruno: When she was little Laeticia was so fastidious, she hated dirt, her knickers always had to match her outfit. And she was very clever. My childhood in Bordeaux was the opposite: it was a tough life. We seven children had to work in the vegetable garden, collect the eggs, feed the chickens, rabbits and pigeons and do chores. I loved watching my grandmother in the kitchen, she was a brilliant cook. When we boys were 10 years old we would help kill the family pig. It was part of becoming a man; the women and girls would be in the kitchen dealing with the offal, mincing the meat for pâtés. The whole family would sit round the Sunday-lunch table for five hours, but for a weekday supper we would often have crêpes - savoury and sweet; it was economical for a large family. I was useless at school, but when I left, aged 14, to go to catering college, I discovered a passion, an obsession with cooking. I had to work really hard so I didn't see the children as often as I wanted. But I was always there for Monday suppers and birthdays - Laeticia would ask for crêpes! She and her sisters travelled with us, ate in wonderful restaurants and learnt about food - without the hard work. Now Laeticia works in a restaurant PR company - so good food runs through her life, too. Laeticia: Nothing makes me happier than being presented with a crêpe. I recently went to Paris with my sister and we had them every day. I make them at the weekend. If my boyfriend has been horrible and wants to buy my love back, that's the way to do it... just make me crêpes! These pear ones of Dad's are new - I love them, too. When he worked at the Manoir aux Quat'Saisons, it would close for Christmas and all the families would be there. In fact, Raymond Blanc was the first person to get me drunk - he handed me a glass of champagne when I was two - he didn't think I would down it in one! When I lived at home Mum was always inviting people round. On Sunday at 11 o'clock she would suddenly say, 'There's about 20 people coming for lunch.' Ours was the party house, always full; all our friends would come over, hang out and eat. Dad will cook and I'll help and tidy up. He tells me off - jokingly - when we cook together, but he would never really get cross. It would be hard to be in our family and not be a good cook - or a good eater! Our family is all about good food, from my great-grandmother, through my father to my sisters and me. Crêpes with toffee pears serves four For the crepes 125g (4½oz) plain flour 2 tbsp caster sugar 2 eggs 200ml (7fl oz) milk 1 tbsp vanilla essence 50ml (2fl oz) lager 25g (1oz) butter vegetable oil, for frying For the pears 50g (1¾oz) butter 2 ripe pears, sliced 60g (2¼oz) caster sugar 125ml (4fl oz) cream ½ tsp vanilla essence Place the flour in a bowl with the sugar and a pinch of salt. Make a well in the centre. In a small bowl, mix the eggs and milk together and pour this into the well in a fine stream, whisking to incorporate the flour gradually. When the mixture is the consistency of mayonnaise, stop pouring and whisk out any lumps. Whisk in the remaining milk, the vanilla and the lager. Melt the butter to light brown and whisk into the mixture. Leave to stand for 30 minutes. Put vegetable oil on some kitchen paper and oil a crêpe or omelette pan. Place the pan on a medium heat. Pour in the batter, twirling the pan. Turn the pancake when it is lightly browned (about 30 seconds), then cook on the other side. Remove from the pan and place the crêpe on a cold, clean kitchen surface to cool. Repeat with the rest of the batter. Pile the crêpes on a plate, covering them with a clean cloth. In a frying-pan, melt the butter until foamy and add the sliced pears. Cook until lightly coloured, then set aside. In the same pan, melt the sugar until it is a blond colour, then 15 seconds later, pour in the cream and vanilla. Bring the mixture to the boil then return the pears to the pan. Fold each crêpe in half and roll it up to create a cornet shape. Arrange two on each plate and spoon over the toffee and pear mixture.