CREPES BELLE HELENE (PEARS)

By BobD

Ingredients

• FOR THE PEARS:
• 1 cup sugar
• 1 vanilla bean, split lengthwise
• 2 strips lemon zest, each about 2 1/2 inches by 1/2 inch
• 3 large Bartlett pears or other pears suitable for poaching, peeled, cut in two lengthwise and cored
• FOR THE CREPES:
• 1 cup flour
• 1 1/3 cups milk
• 1 large egg
• 2 tablespoons butter, melted and slightly cooled
• FOR THE CHOCOLATE SAUCE:
• 8 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup strong black coffee or 1 teaspoon instant coffee dissolved in 1/2 cup water
• 1/2 cup sugar
• 1/2 cup heavy cream
• 1 tablespoon Poire William liqueur, optional
• 6 scoops high-quality vanilla ice cream
• Crystallized violets, optional

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

Prepare the pears:

In a wide saucepan, mix together 1 cup sugar, vanilla bean, lemon zest and 3 cups water. Place over low heat and stir until sugar dissolves. Increase heat to medium and simmer for 5 minutes.

Add pear halves and simmer until pears are tender but still keep their shape, about 30 minutes. Transfer pears to a bowl, and set aside. (Vanilla bean may be rinsed, dried and placed in a jar of sugar to make vanilla-scented sugar.)

While pears poach, prepare crepes: heat oven to 200 degrees.

Mix together the flour, milk and egg until smooth. Transfer to a bowl, and stir in melted butter. Place a nonstick or well-seasoned crepe pan or 8-inch skillet over medium-low heat.
3.
Pour a scant 1/4 cup batter into center of pan; lift pan and swirl it so batter covers bottom thinly and evenly. Return pan to heat, and allow it to sit until bottom of crepe is lightly browned, about 1 minute. Flip crepe, and cook other side for 30 to 60 seconds. Transfer to a parchment-paper lined baking sheet, and place in oven to keep warm. (Alternatively, crepes may be allowed to cool for reheating later.) Continue with remaining batter, to make a total of at least 6 crepes.

Prepare the chocolate sauce:

In a small saucepan, combine chocolate, coffee and 1/2 cup sugar. Place over low heat, stirring occasionally, until chocolate melts. Add cream, return to a bare simmer, and stir until smooth. Stir in liqueur, if using. Pour into a pitcher, and keep warm.

To serve:

Cut pear halves into thin slices. Arrange crepes on a clean work surface, and cover half of each crepe with pear slices. Fold crepes over to make six semicircles. Use a spatula to transfer crepes to individual serving plates or one large platter.

At one side of each semicircle place a scoop of ice cream. Fold other side over to make a fat quarter.

Top each quarter with hot chocolate sauce, and garnish with crystallized violets.