For poaching the pears: bring water and sugar to a boil in a saucepan. Add the remaining poaching ingredients and lightly boil for 5 minutes. Add pears and poach until tender. Chill pears in poaching liquid.
Divide the pears among the crêpes and roll into cornet shapes. Place on a buttered baking sheet and heat in the oven for 4 minutes. Arrange heated, filled crêpes on heated serving plates and top with chocolatesauce. Serve immediately.