Description
Delicate layers of crepes filled with luscious pomegranate jelly create a delightful dessert bursting with flavor and memories.
Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat flour)
- 2 eggs
- 1 cup whole milk (or almond/oat milk)
- 1/4 teaspoon salt
- 1 cup pomegranate juice (100% juice)
- 1/2 cup sugar (adjust to taste)
- 1 packet pectin
Instructions
- Whisk the crepe batter: In a mixing bowl, combine flour, eggs, milk, and salt until smooth. Let it rest for about 30 minutes.
- Cook the crepes: Heat a non-stick skillet over medium heat. Grease lightly, pour in 1/4 cup batter, and cook until edges lift, about 1-2 minutes. Flip and cook for another minute. Repeat until all crepes are cooked.
- Prepare the pomegranate jelly: In a saucepan, bring pomegranate juice and sugar to a boil. Stir in pectin until thickened, then allow to cool.
- Assemble the crepe roll: Spread a thin layer of jelly on one crepe, layer with another crepe, repeating until all are stacked. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Slice and serve: Remove from fridge, slice into rounds, and garnish with fresh pomegranate seeds.
Notes
Resting the batter is key for tender crepes. Serve with whipped cream, fresh mint, or crushed pistachios for added flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Pomegranate, Crepe, Dessert, Jelly, Sweet Treat, Family Recipe