15 minutes + 30 minutes to chill.
125 g/4! 4oz plain flour pinch of salt.
250 ml/9 1 oz milk.
2 tbsp lemon oil or vegetable oil.
250 g/9 oz dessert pears 8 cloves.
3 tbsp currants pinch of ground mixed spice.
125 g/4 oz plain chocolate, broken into small pieces 2 tbsp butter 6 tbsp water.
To make the crepes, sift the flour and salt into a bowl. Whisk in the eggs and milk to make a batter. Cover with clingfilm and chill for 30 minutes. Heat a little oil in a frying pan until hot.
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Add a large spoonful of the batter and cook over a high heat until golden, then turn over and cook briefly on the other side. Cook the other crepes in the same way, stacking them on a plate. Preheat the oven to 160°C/325°F/Gas Mark 3.
To make the filling, bring a pan of water to the boil. Peel and slice the pears; add to the pan with the cloves and currants. Lower the heat and simmer for 5 minutes. Remove from the heat, drain, and discard the cloves. Leave to cool a little. Oil an ovenproof dish. Stir the mixed spice into the fruit; divide between the crepes.
Fold the crepes into triangles. Arrange in the dish and bake for 15 minutes.
To make the sauce, melt the chocolate and butter with the water in a small pan, stirring. Serve the crepes with the sauce.