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Pomegranate crepes with zesty chocolate sauce

If you’re after a special breakfast/brunch or a simple but delicious dessert  for Valentine’s day, Mother’s day or Anniversaries, these Pomegranate crepes with zesty chocolate sauce would be a perfect choice! It’s easy, ready in 15 minutes -  most of which you can prepare in advance, keep the pancakes warm in the oven and reheat the sauce just before serving. The batter is enough for two large crepes, so if you want to have more than 2,  adjust the ingredients for the pancake batter (although one crepe is enough per person, as it's rather filling with the rich chocolate sauce).
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 egg
  • 3 Tbsp flour
  • Milk
  • ½ tsp oil
  • 2 Tbsp pomegranate seeds plus 1 tsp to garnish
  • Chocolate sauce:
  • 1 Tbsp water
  • 2 tsp soft cane sugar
  • 3 Tbsp cocoa powder
  • 1 Tbsp single cream approx.
  • Grated zest and juice of half an orange

Method
 

  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.