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Chocolate Crepes with Warm Pomegranate Sauce


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


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.


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.