Crepes Belle-Helene

• 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 13 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

1. Prepare the pears: In a wide saucepan, mix together 1 cup sugar, vanilla bean, lemon zest and 3 cups water.
2. Place over low heat and stir until sugar dissolves.
3. Increase heat to medium and simmer for 5 minutes.
4. Add pear halves and simmer until pears are tender but still keep their shape, about 30 minutes.
5. Transfer pears to a bowl, and set aside.
6. (Vanilla bean may be rinsed, dried and placed in a jar of sugar to make vanilla-scented sugar.)
7. While pears poach, prepare crepes: heat oven to 200 degrees.
8. Mix together the flour, milk and egg until smooth.
9. Transfer to a bowl, and stir in melted butter.
10. Place a nonstick or well-seasoned crepe pan or 8-inch skillet over medium-low heat.
11. Pour a scant 1/4 cup batter into center of pan; lift pan and swirl it so batter covers bottom thinly and evenly.
12. Return pan to heat, and allow it to sit until bottom of crepe is lightly browned, about 1 minute.
13. Flip crepe, and cook other side for 30 to 60 seconds.
14. Transfer to a parchment-paper lined baking sheet, and place in oven to keep warm.
15. (Alternatively, crepes may be allowed to cool for reheating later.)
16. Continue with remaining batter, to make a total of at least 6 crepes.
17. Prepare the chocolate sauce: In a small saucepan, combine chocolate, coffee and 1/2 cup sugar.
18. Place over low heat, stirring occasionally, until chocolate melts.
19. Add cream, return to a bare simmer, and stir until smooth.
20. Stir in liqueur, if using.
21. Pour into a pitcher, and keep warm.
22. To serve: Cut pear halves into thin slices.
23. Arrange crepes on a clean work surface, and cover half of each crepe with pear slices.
24. Fold crepes over to make six semicircles.
25. Use a spatula to transfer crepes to individual serving plates or one large platter.
26. At one side of each semicircle place a scoop of ice cream.
27. Fold other side over to make a fat quarter.
28. Top each quarter with hot chocolate sauce, and garnish with crystallized violets.

sugar, vanilla bean, lemon zest, bartlett, flour, milk, egg, butter, bittersweet, black coffee, sugar, heavy cream, liqueur, vanilla ice cream, violets

Taken from cooking.nytimes.com/recipes/7310 (may not work)