La combinaison classique – Crêpes au chocolat farcies de poires caramelisées et crème fouettée aux amandes

Don’t we all love crêpes? They’ re so easy to make and always a great pleasure to share with friends or just when you have a crêpe craving. You can flavor the dough and enhance them with fruits, jams, sugar, etc… I was stopped at the traffic light this morning just in front of Ti’Couz which is a popular crêperie Bretonne where they serve traditional galettes bretonnes made with buckwheat flour. This restaurant is packed from Monday through Sunday and most of the time, there is a line out the door since they don’t take reservations. If you ever end up in San Francisco one of those days, you might want to check it out, besides it’s not an expensive place.

So here we go again, I stop in front of this restaurant for 3 minutes, and I started to have a craving for crêpes…those days anything gives me a craving, I don’t know if this is a condition, but there should be a name for it.

Usually crêpes are served with cider. We drink some lightly alcoholic dry cider that is different from what you get in the US and not as sweet. It’s the perfect drink combination with crêpes and you can just smell the wonderful scents of Normandy and Britanny.

In France, everyone knows how to make crêpes but everyone has its own trick on how to make a perfect and light batter. Some people add beer to make them “airy”. I never quite managed to make them jump out of the pan, up in the air, and back in the pan…lacking practice.

What is better than pears and chocolate? maybe banana and chocolate…well if you want you can substitute pears with banana, it should work as well.

I caramelized the pears and flamed them with rum…chocolate, pears and rum go wonderfully together. Then the final touch is the whipped cream flavored with almond extract that gives this crêpe dessert a little twist. You can serve it with vanilla ice cream as well.

Ingredients for about 5-6 crêpes

For the crêpes

  • 2.47 oz (or 70 g) flour
  • 0.52 oz (or 15 g) sugar
  • 1 egg
  • 5 fl oz (or 15 cl) milk
  • 1 tbs unsweetened cocoa

For the pear filling

  • 3 bartlett pears
  • 1 tbs sugar
  • 1 tbs butter
  • vanilla powder
  • 1.5 tbs dark rum

For the almond whipped cream

  • 1/2 cup heavy whipping cream
  • 1 tsp powdered sugar
  • 1/2 tsp almond extract


For the crêpes

In a mixing container, mix flour with egg and sugar then gradually add milk. Mix well to obtain a smooth consistency. Add cocoa powder. Mix well to obtain a smooth batter. Let it rest for one hour.

In the meantime, prepare the whipped cream. Add sugar and almond extract to the cream and whip it. Place in the refrigerator while the crêpes get ready.

Make crepes using a non stick pan. Slightly butter the surface of the pan and pour evenly batter to make a thin crêpe. Turn on the other side.

For the filling

Peel the pears and slice them into thin slices (about 5 mm slices). Melt butter in a non-stick pan, add pear slices and brown them on all sides, then sprinkle with sugar. Let them caramelized. Pour rum and flame.

Fill half of each crêpe with pears, fold the other half on top. Then fold in quarters. Place some whipped cream on top and serve.