Crêpes with Pears and Chocolate Sauce

The better the mixture is beaten, the more tender the crêpes will be.

It’s best to sift the flour in, so fewer lumps form.

If there are still lumps, pass the batter through a fine sieve briefly.

The resting time allows the flour to swell; the batter becomes more elastic and tears less while cooking.

Well-drained pears prevent the crêpes from becoming soggy later.

Stir the batter briefly before each crêpe, as flour can settle at the bottom.

Keep them warm in the oven at about 80–100 °C on a stack of plates, loosely covered with foil.

Warm the chocolate sauce slightly — it will pour beautifully over the crêpes.