Bring the water, vanilla and sugar to the boil.
Peel the pears whole, squeeze the lemon over them.
Cook the pears in the syrup you have made for 10 minutes.
Leave them to cool down.
Melt the chocolate with the water and butter in a pan over a bain-marie. Stir with a spatula, until you have a smooth chocolate sauce. If necessary, thin it slightly with the syrup used for cooking the pears.
Resting time : 2 hours
Arrange the crêpes dentelle on plates, as shown in the photograph. Position the pears, pour the chocolate sauce over them and sprinkle with crumbled crêpes dentelle.
Cooking tip :
Try using peaches or strawberries instead of pears. For those with a sweet tooth, add a scoop of vanilla ice-cream !