1. In a pan, heat 50g butter, 25g light muscovado sugar and 3tbsp brandy.
2. Stir in 411g can drained pear quarters and cook for 5 mins.
3. Add eight ready-made crêpes, folded into quarters. Sprinkle with 1tbsp caster sugar and pour over 2tbsp brandy.
4. Ignite and let the flames die down. Serve with Greek yogurt.