Pear Crepes (Crepes Belle-Helene)

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, peeled, cut in two lengthwise and cored
For the crepes:
1 cup flour
1 1/3 cups milk
1 large egg
2 T butter, melted and slightly cooled

For the chocolate sauce:
8 oz. bittersweet chocolate, chopped
1/2 cup strong coffee or 1 t instant coffee dissolved in 1/2 cup water
1/2 cup sugar
1/2 cup heavy cream
1 T Poire William liqueur, optional
6 scoops ice cream

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.

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.

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 at least 6 crepes.

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

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 serving plates. At one side of each semicircle place a scoop of ice cream. Fold over other side to make a fat quarter. Top each quarter with hot chocolate sauce.

Serves: 6

Source: New York Times

Prepared by: Frith for the February 2005 meeting