Hot Chocolate Crepes with Sauce

Filling
2 pears (350 grams)
1 tablespoon of limejuice
1 cinnamon stick
100 grams of liquid cream or whipped cream
250 grams of curd
4 tablespoons of sugar
1 teaspoon of grated lime peel
50 grams of grated hazelnuts

Chocolate sauce
50 grams of bitter chocolate bar
100 grams of liquid cream
3 tablespoons of cocoa powder
5 tablespoons of sugar

Preparation

1. In order the make the crepe dough, mix the flour with the milk and add in the salt and the sugar. Allow the mixture to sit for around 20 minutes. Then add in the eggs without having beaten them previously.
2. For the filling, peel the pears, and cut them into four and remove the seeds. Fill a recipient with water, place over the stove and place in the pears, the cinnamon stick, and the lemon juice and let it heat up for 3 to 5 minutes, make sure to cover the recipient until the liquid slightly reduces. Then take the pears out, strain them and allow them to cool. Once they have cooled, chop them into small pieces.
3. If you do not have already whipped cream, whip the liquid cream. Mix the curd with the sugar and then add in the whipped cream, the grated lime peels and the ground hazelnuts. Then add in the chopped pear.
4. To make the sauce, dice the chocolate bar. Heat up the liquid cream but do not allow it to boil. Add in the chopped chocolate, the cocoa powder and the sugar. Slowly stir it in until the chocolate melts completely. If you are intending on eating this dessert right away, you can keep the chocolate over very low heat so it remains hot.
5. Heat a 20 cm pan. Place a few drops of oil in the pan and put a small portion of the crepes dough over the bottom of the pan and spread it out until you form a thin coat. Cook the crepe for one minute and then flip it over and let it cook for another minute. Continue doing this with each crepe. Keep them hot in a 50 degrees Celsius oven until you intend to serve them.
6. Serve each crepe folded in half and fill it with a generous amount of filling. Pour the hot chocolate sauce over it.