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Recipe by Chaya Ruchie Schwartz

Chocolate Crepes with Warm Pomegranate Sauce

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Chocolate Crepes with Warm Pomegranate Sauce
Parve Parve
Medium Medium
4 Servings
Allergens

Contains

- Gluten - Wheat - Soy - Egg
30 Minutes
Diets
- Vegetarian - Pescatarian

It took me a few tries to get this right, but once I did, I knew I had hit the jackpot! It’s a real Yom Tov specialty.   Yield: 4 crepes

Ingredients

Crepes

  • 3 tablespoons margarine, melted

  • 1 and 1/2 cups soy milk

  • 2 eggs

Sauce

For Serving

  • 1 cup pomegranate seeds

  • 1 tub (parve) vanilla ice cream

Directions

Prepare the Crepes

1.

Mix crepe ingredients together.

2.

Spray an eight-inch frying pan with oil and heat on low-to-medium flame. Pour in one-fourth of the batter. Let cook until crepe starts to solidify, then flip and cook another two minutes. Repeat until batter is done.

Notes:

These blintzes can be refrigerated.

Prepare the Pomegranate Sauce

1.

In a small saucepan on medium heat, bring all sauce ingredients to a boil. Let cook until thickened.

To Assemble

1.

Place a crepe on a plate. Scoop vanilla ice cream in the center and fold the edges of the crepe to cover the ice cream. Spoon warm sauce over the crepe. Sprinkle with pomegranate seeds.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

blintzes Chaya Ruchie Schwartz cookitnj crepes pomegranate syrup special occasion Succos Succot Sukkos sweet treat teen yom tov yom tov desserts
Chocolate Crepes with Warm Pomegranate Sauce

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