CREPES BELLE-HÉLÈNE RECIPE - NYT COOKING
Provided by Nigella Lawson
Total Time 30 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare the pears: In a wide saucepan, mix together 1 cup sugar, vanilla bean, lemon zest and 3 cups water. Place over low heat and stir until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Add pear halves and simmer until pears are tender but still keep their shape, about 30 minutes. Transfer pears to a bowl, and set aside. (Vanilla bean may be rinsed, dried and placed in a jar of sugar to make vanilla-scented sugar.)
- While pears poach, prepare crepes: heat oven to 200 degrees. Mix together the flour, milk and egg until smooth. Transfer to a bowl, and stir in melted butter. Place a nonstick or well-seasoned crepe pan or 8-inch skillet over medium-low heat.
- Pour a scant 1/4 cup batter into center of pan; lift pan and swirl it so batter covers bottom thinly and evenly. Return pan to heat, and allow it to sit until bottom of crepe is lightly browned, about 1 minute. Flip crepe, and cook other side for 30 to 60 seconds. Transfer to a parchment-paper lined baking sheet, and place in oven to keep warm. (Alternatively, crepes may be allowed to cool for reheating later.) Continue with remaining batter, to make a total of at least 6 crepes.
- Prepare the chocolate sauce: In a small saucepan, combine chocolate, coffee and 1/2 cup sugar. Place over low heat, stirring occasionally, until chocolate melts. Add cream, return to a bare simmer, and stir until smooth. Stir in liqueur, if using. Pour into a pitcher, and keep warm.
- To serve: Cut pear halves into thin slices. Arrange crepes on a clean work surface, and cover half of each crepe with pear slices. Fold crepes over to make six semicircles. Use a spatula to transfer crepes to individual serving plates or one large platter. At one side of each semicircle place a scoop of ice cream. Fold other side over to make a fat quarter. Top each quarter with hot chocolate sauce, and garnish with crystallized violets.
Nutrition Facts : @context http//schema.org, Calories 893, UnsaturatedFatContent 12 grams, CarbohydrateContent 137 grams, FatContent 36 grams, FiberContent 7 grams, ProteinContent 11 grams, SaturatedFatContent 22 grams, SodiumContent 131 milligrams, SugarContent 106 grams, TransFatContent 0 grams
BELLE HÉLÈNE RECIPE | ABSOLUT DRINKS
Create the perfect Belle Hélène with this step-by-step guide. Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with a maraschino berry. Cherry Brandy, Gin, Sweet Vermouth, Maraschino Berry
Total Time 2 minutes
Prep Time 2 minutes
Yield 1 Cocktail
Number Of Ingredients 4
Steps:
- Fill a mixing glass with ice cubes.
- Add ½ part cherry brandy.
- Add 1 part gin.
- Add ½ part sweet vermouth.
- Stir.
- Strain into a cocktail glass.
- Garnish with a maraschino berry.
Nutrition Facts : Calories 134 calories
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CREPES BELLE-HÉLÈNE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 3
Total Time 30 minutes
Cuisine french
Calories 893 per serving
Reviews 3
Total Time 30 minutes
Cuisine french
Calories 893 per serving
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