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Crępes: Cornets Poires Chocolat

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

For more on crêpes have a look at the article written by Peter Hertzmann <click here>


3 large pears, peeled, halved, and cored
12 halves walnuts, slightly chopped
8 crêpes* (6" diameter)

Poaching Syrup:
500 milliliters water
200 grams sugar
2 tablespoons lemon juice
1 vanilla bean, split lengthwise
1 cinnamon stick
2 cloves
1 star anise
zest from 1 orange
zest from 1 lemon

Chocolate Sauce:
140 grams dark chocolate
30 grams butter
1/2 teaspoonvanilla extract

  • For poaching the pears: bring water and sugar to a boil in a saucepan. Add the remaining poaching ingredients and lightly boil for 5 minutes. Add pears and poach until tender. Chill pears in poaching liquid
  • Preheat oven to 400°F
  • Drain the pears and dice. Combine with walnuts.
  • For the chocolate sauce: place the sauce ingredients in the top of a double boiler. Heat through until the chocolate is melted and the butter is incorporated. Keep warm.
  • Divide the pears among the crêpes and roll into cornet shapes. Place on a buttered baking sheet and heat in the oven for 4 minutes. Arrange heated, filled crêpes on heated serving plates and top with chocolate sauce. Serve immediately.

Crępe recipe:*


60 grams all-purpose flour
17 grams sugar
1 pinch fine salt
1  egg, beaten
150 milliliters milk
1 tablespoon oil


  • Mix flour and salt. Add eggs and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
  • Prepare crêpes according to main recipe.

Serves 4

Guide Cuisine, February 1998, page 14

To visit the à la carte web site - click here