Life just got better

I don't know anyone who doesn't like crêpes. For me it's one of the comforting, easy dessert, which my mum was preparing in the cold winter evenings. Me and my sister used to eat them still heavenly warm, straight out of the pan, and if were still hungry after that, my mum would spread strawberry jam over, and we would eat them with cup of hot cocoa on the side.

There is more variety of crêpes's fillings and flavours than you can imagine. I still love my jam-crêpes classic but my imagination tells me to go a bit further. I recently discovered that everything tastes better with bit of cocoa powder so I added some to the classic crêpes batter. 
Chocolate and orange together are just a perfect combination, you will love it!
 It's super easy to do as well and I promise life will just get better after those beauties. 

Chocolate Crêpes with Orange Chantilly 

(makes 8 perfectly thin crêpes)

130 g plain flour
25 g cocoa powder
pinch of salt
1 tbsp caster sugar 
2 medium eggs
20 g melted butter
325 ml whole milk
1 tsp vanilla extract or seeds scraped out from 1 vanilla pod
grated zest of 1 large orange
250 g double cream
1 tbsp icing sugar 
40 g pomegranate seeds 
3 oranges 
oil to fry 

For the chocolate crêpes sift the flour, cocoa powder, salt then add the sugar. Beat eggs, gradually add milk,butter and vanilla extract. Whisk to combine all ingredients until smooth batter. Add half of the orange zest and leave it on the side for 15 minutes.
Next thing to do it's to fry our lovely French crêpes. It's doesn't get easier than that. Just oil lightly pan and place it over a medium heat. Pour a small amount of batter onto the pan, and swirl to evenly coat the base of the pan in a thin layer. Fry for about 2 minutes until the batter is set and darker on the bottom. Flip over to cook the other side. Transfer to a piece of kitchen roll, it will absorb oil. 
Cut oranges into slices, small cubes, whatever you fancy, I personally did both. 
For the orange Chantilly, pour double cream into a large bowl, and beat until begins to thicken. Add icing sugar and remaining orange zest, keep beating until stiff peaks form. 

To serve, using the spatula, spread the orange crème over the crepes, add oranges, fold it in half and decorate with pomegranate's seeds.