Make the crepes according to the directions. The flour swap is 1:1 with the main goal reaching a batter consistency that is on the thin side but is not so thin that it feels like water. It should swirl around the pan with ease. 

While making the crepes, quarter the pear and remove the core. Cut the pears into ¼” thick slices. Heat a large pan and add the butter. Melt, then add the pears and cook for a couple minutes, just to warm them. Add the maple syrup and continue to cook until the pears are slightly soft. 

Finally, whip the cream (by hand or with a mixer) until the cream has thickened. Serve the crepes with a dollop of the cream, a few pears, some of the maple butter, and a sprinkle of toasted walnuts.