CREPES BELLE-HéLèNE

Crepes Belle-Hélène image

Provided by Nigella Lawson

Time 30m

Yield 6 servings

Number Of Ingredients 15

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Ingredients

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
1 cup flour
1 1/3 cups milk
1 large egg
2 tablespoons butter, melted and slightly cooled
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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 893, UnsaturatedFat 12 grams, Carbohydrate 137 grams, Fat 36 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 131 milligrams, Sugar 106 grams, TransFat 0 grams

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Mausam Sunar

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This recipe is a keeper! I've made it twice now and it's always a hit. The crêpes are so easy to make and the filling is divine. I love the combination of chocolate and pears.

Linamandla Mbotyini

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I'm not usually a fan of crêpes, but these were amazing! The batter was light and fluffy, and the filling was perfectly sweet and creamy. I'll definitely be making these again.

Faris Khalil

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Oh my goodness! These Crêpes Belle Hélène are the most delicious things I've ever eaten! The pears are perfectly poached and the chocolate sauce is rich and decadent. I couldn't get enough of them!

Majid Abbaxi

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Crêpes Belle Hélène is French dessert royalty. I made it for my wife's birthday and she absolutely loved it! I found the recipe easy to follow, and the end result was simply stunning. The combination of chocolate, pears, and vanilla ice cream is a ma

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