Crêpe aumonière poire, muscat et chocolat


Pear, Muscat & Chocolate Crepes in parcels

Recipe from star awarded chef Christian Têtedoie

Christian Têtedoie

Meilleur Ouvrier de France, President of the Maîtres Cuisiniers de France association, chef owner of the "Christian Têtedoie" gastronomic restaurant overlooking Lyon


For 8 servings

  • Milk 25 cl
  • Flour 125g
  • Eggs 2
  • Sugar 30g
  • Salt (pinch)
  • Sunflower oil

Chocolate sauce 

  • Dark chocolat 55%+   100g
  • Single cream 35% 200ml


  • 8 Williams or Conference pears
  • Sugar 100g
  • Muscat 25cl
  • Water 10cl
  • Vanilla (1 pod)


  • Mix the flour with the sugar, the pinch of salt and a little milk.
  • Add the eggs and gradually mix with the remaining milk. 
  • Melt the butter until browned and add to the batter. Set aside for 1 hour.
  • Lightly oil the crepe pan with the sunflower oil and cook the crepes.

Chocolate Sauce

Heat the cream to boiling point and pour over the chopped chocolate.


  • Peel and core the pears. Bring the Muscat, water and sugar to a boil, add the pears and cook over a low heat for 30 to 45 minutes, depending on the size of the pears. Remove the pears.


Wrap each pear with a crepe to form a parcel and pour the chocolate sauce over.