Crepes Belle Hélène Recipes

CREPES BELLE-HéLèNE

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.

PEARS BELLE HELENE

Steps:

• Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring. In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using. Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes. Add the vanilla extract, if using. Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it. You may need to spoon the syrup over. After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced. They may need more or less cooking time - it depends on the pears. Take off the heat, keep covered, and leave to cool.
• Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.
• To serve, arrange pears cut side down on a big flat plate and pour some syrup over. (Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles. You can wash the vanilla pod, wipe it and put it in a canister of sugar.) Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves.