Crèpes Belle Hélène

Your ads will be inserted here by

Easy AdSense.

Please go to the plugin admin page to
Paste your ad code OR
Suppress this ad slot.

In Paris in the 1860, a joyful opera named “The Beautiful Helen” was a real success… everybody loved it at the point that some inspired chefs, created a dessert for the opera amateurs and everybody else called Poires Belle Hélène. Pears were poached in pear brandy and covered with melting chocolate… delicieux!!!
Here the crèpe version brings a base to the pears and chocolate, still keeping the soft, delicate taste of the original recipe!
Delizie, melting in your mouth!

Ingredients: yield 18-20 crèpes

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • pinch teaspoon salt
  • butter melted around 2 tablespoons
  • 2 tablespoons of canola oil

How you make it:

  • In a large mixing bowl, pour flour and eggs. Using a electric hand mixer or a mixer , start by whisking the mixture only when gradually adding the milk slowly .Whisk well, very well, add the salt and butter/oil continue beating with an electric beater if possible till the batter becomes very smooth.
  • Refrigerate, covered, at least 1 hour up 1 to overnight, allowing all ingredients to combine.
  • Heat at medium high temperature a round heavy bottom medium skillet, spray with butter/oil or grease it using a thick kitchen paper towel – grease well all surface, pan should be hot when starting. Use a long metallic spatula, well greased  to flip the crepe.
  • Pour 1/4 of a cup or about 1/2 a ladle of batter, tilt the pan so the batter swirls evenly and covers the surface, cook about 2 minutes. when the crèpe surface is equally cooked gently flip it, using a long metallic spatula, cook 1 or 2 more minutes. Repeat, making sure that your pan is always well greased, hot not burning, so is the spatula.
  • Stack your crèpes on a large plate, when done, cover with a paper towel or towel to keep it soft and moist.
  • This batter can be used for savory or sweet crepes…. Let your creativity go wild !!!!

Ingredients: pears filling

  • 3 pears sliced thin
  • 1/4 cup of Brandy
  • sugar
  • chocolate sauce, (homemade or store bought)

How you make it:

  • Slice the pears ahead, in thin slices, in a well greased pan with melting butter skillet, sautè briefly pears.
  • Add 2 tabs of sugar and less of 1/4 of brandy, Cointreau , Cognac or any matching fruit liqueur, let evaporate for 2 more minutes. Reserve.
  • Finally, using the same crèpes skillet, well greased again with a teaspoon of butter, at low heat, add 1 crèpe. On the lower side add some pears slices, fold the other side over (like in a omelet). Warm it up and if possible turn it once…
  • Serve on plate, pour some chocolate sauce swirls, add whipping cream and/or 1 scoop of vanilla ice cream.

Eat immediately, delights, delizie, melting in your mouth!
All the other VERY FRENCH RECIPES >

One comment on “Crèpes Belle Hélène

Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy This Password *

* Type Or Paste Password Here *

68,160 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>