Finely grind wheat. Stir with milk, eggs and salt to a liquid dough. Boil wine with birch syrup and ginger. Stew pears in it for 10 minutes until soft. Remove and boil the juice until creamy.
Whip honey and vanilla and egg yolks until creamy. Let the whipped cream bubble up. Fold in honey-egg mixture. Add almond kernels and cornmeal while stirring. Allow to bubble up once.
Bake about twelve narrow crêpes in a lightly oiled frying pan. Immediately brush with almond paste, fold and keep warm.
Cut the pears in half, turn them over in the pear juice and serve with the filled crêpes.
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