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Croissant Pancake with Geistreich Pear

4 servings

• Pancake
• 6 croissants (1 day old)
• ¼ l milk
• 2 eggs
• 40 g sugar
• 2 pinches of cinnamon
• 1 package of vanilla sugar
• 20 g raisins, butter
•  
• Geistreich Pears
• 4 pears (Kaiser Alexander)
• 3/4 l Geistreich
• 400 ml Weite Welt
• 1 clove
• 1 cinnamon stick
• 700 g sugar

1. Cut croissants in thin slices. Whisk milk, eggs, sugar, cinnamon, vanilla sugar and raisins and add croissants, let rest for 10 minutes.
2. Heat a pan with butter, add croissant dough, smooth and bake for 10 minutes in an oven preheated to app. 180 º C. Turn over with a turnspit. Cut pancake into 4 pieces and sprinkle with powder sugar.
3. Peel and core pears. Bring wine, clove, cinnamon stick and sugar to a boil, add pears and let simmer for approximately 15 minutes, cover and let marinade over night.