CREPES BELLE-HéLèNE
Provided by Nigella Lawson
Categories dinner, quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 15
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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Lisa Moore
[email protected]The crepes were a bit bland, but the sauce helped to add some flavor.
Erik Melgarito
[email protected]These crepes were so easy to make, and they were absolutely delicious. I will definitely be making them again.
Sabuj Ahmed
[email protected]The crepes were a bit too thick for my taste, but the filling was delicious.
Favor Blessman
[email protected]I've made these crepes several times now, and they're always a hit. They're so versatile, and you can fill them with whatever you like.
Niko Bebia
[email protected]These crepes were heavenly! The pears and chocolate sauce were a match made in heaven.
Liziwe Lizie
[email protected]I'm not sure what I did wrong, but my crepes turned out really tough. I think I might have overcooked them.
westone kapindula
[email protected]The crepes were a bit dry, but the sauce helped to make up for it. Overall, they were still pretty good.
Ectasy 212
[email protected]These crepes were absolutely divine! The combination of the crepes, the filling, and the sauce was perfect. I will definitely be making these again.
S S SaGoR
[email protected]The crepes were good, but I think I would have liked them better with a different filling. The pears were a bit too tart for my taste.
Andrew Mulemba
[email protected]These crepes were a bit more challenging to make than I expected, but they were definitely worth the effort. They were so light and fluffy, and the filling was amazing.
Pkay Pkay
[email protected]I'm not a big fan of crepes, but these were really good! The filling was rich and creamy, and the crepes were perfectly cooked.
osuna patrick
[email protected]The crepes were delicious, but the sauce was a bit too sweet for my taste.
Chris Brown
[email protected]These crepes were a total hit! My family loved them, and they were so easy to make. I'll definitely be making them again soon.