Spray 10 ramekins with a little canola oil. Place a Van Dyck sweet crepe in each ramekin. Mix the Barker’s Lemon Curd and pears together and place in the crepe. Beat the egg whites together until fluffy, fold in the sugar gradually until all sugar has dissolved. Pile on top of the lemon curd. Bake in oven pre-heated to 230°C for 5 to 7 minutes until golden. Serve immediately.
For a gluten free version, make or buy your crepes using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour).
For a gluten free version, make or buy your crepes using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour). 
