- 6
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
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.