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