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

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.