Crepes Belle-Hélène
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1cup sugar
- 1vanilla bean, split lengthwise
- 2strips lemon zest, each about 2½ inches by ½ inch
- 3large Bartlett pears or other pears suitable for poaching, peeled, cut in two lengthwise and cored
- 1cup flour
- 1⅓cups milk
- 1large egg
- 2tablespoons butter, melted and slightly cooled
- 8ounces bittersweet or semisweet chocolate, chopped
- ½cup strong black coffee or 1 teaspoon instant coffee dissolved in ½ cup water
- ½cup sugar
- ½cup heavy cream
- 1tablespoon Poire William liqueur, optional
- 6scoops high-quality vanilla ice cream
- Crystallized violets, optional
For the Pears
For the Crepes
For the Chocolate Sauce
Nutritional analysis per serving (6 servings)
731 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 119 grams carbohydrates; 6 grams dietary fiber; 90 grams sugars; 8 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.)
- Step 2
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.
- Step 3
Pour a scant ¼ 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.
- Step 4
Prepare the chocolate sauce: In a small saucepan, combine chocolate, coffee and ½ 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.
- Step 5
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.
Private Notes