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Parve
Medium
30 Minutes
Diets 
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
1/3 cup sugar
1 and 1/2 cups Glicks Flour
1/3 cup Gefen Cocoa
1/2 teaspoon salt
3 tablespoons margarine, melted
1 and 1/2 cups soy milk
2 eggs
1/4 cup sugar
1 and 1/2 teaspoons Tuscanini Lemon Juice
2 tablespoons Gefen Cornstarch dissolved in 2 tablespoons cold water
1 cup pomegranate seeds
1 tub (parve) vanilla ice cream
Mix crepe ingredients together.
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.
In a small saucepan on medium heat, bring all sauce ingredients to a boil. Let cook until thickened.
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.
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