Instructions

1. Mix the flour and eggs and add enough milk to create a batter like double cream. Rest for 10 minutes.
2. Make the chocolate sauce: put the ingredients into a small saucepan, heat it gently at the lowest temperature, stirring with a whisk until you get a thick, smooth, silky sauce. Taste it, then add more cream, sugar or orange to your liking. Put aside.
3. Heat the oil in a frying pan and pour in half of the pancake mixture. Tilt the pan allowing the batter to spread out to coat the base of the pan. Sprinkle over some pomegranate seeds and fry the pancake for 1-2 minutes on each side. Slide it to a plate, keep warm. Make another crepe.
4. Fold the pancakes into quarters, arrange them on two serving plates, and cover them or keep them in a warm place.
5. Heat the chocolate sauce and pour over the pancakes.
6. Scatter some pomegranate seeds on top and serve warm.