1 1/2 cups all-purpose flour
Pinch of salt
Pinch of baking soda
2 Tbs. Cocoa powder
Juice from 1/2 Orange
3 Tbs. Sugar
2 cups skim milk (soy milk or Almond milk will work too)
1/2 Cup chocolate Chips, melted
1 tsp. vanilla extract
Oil for greasing the pan
1 Tbs. Butter
1 cup freshly squeezed orange juice
2 Tbs. Sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier) *optional (I didn’t use it!)
1/2 cup or less Pomegranate(you can use strawberries, oranges, nuts and/or blueberries as alternative)
Whisk together the flour, baking soda and salt in a medium bowl. Then whisk the eggs and sugar in a large bowl until pale, pour in 2 cups of the milk, orange juice, vanilla, and orange zest and flour- whisk until well combined. Melt the chocolate chips with few drops of milk and slowly mix them into the batter. If the mixture is too thick, add more milk until a thin consistency is achieved.
Heat an 8-inch crepe pan. Brush oil (or slowly poor few drops) on the surface of the pan and let it get sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 50 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer; add Pomegranate and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes.
Add butter and allow butter to melt. Remove from heat and add the orange liqueur; This is optional! I just substitute it with Fresh orange juice.
Once all the crepes are done, fold into triangle and drop in the hot mixture, Turn few times in a *hot sauce to soak all the sweet juices. Place it on the serving plate and spoon on crepes little bit of sauce. Serve 2 crepes per person and serve immediately!
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