For poaching the pears: bring water and sugar to a boil in a saucepan. Add the lemon juice, vanillabean, cinnamon, cloves, star anise, and zests and lightly boil for 5 minutes. Add pears and poach until tender. Chill pears in poaching liquid.
For the chocolate sauce: place the chocolate, butter and vanilla extract in the top of a double boiler. Heat through until the chocolate is melted and the butter is incorporated. Keep warm.
Divide the pears among the crêpes and roll into cone 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 chocolate sauce. Serve immediately.