I've made this tzizki sauce before, but this time I added fresh peppermint and greek oregano. So very tasty.

The rest of the salad had kale, red leaf lettuce, cherry tomatoes, red onions black olives and feta, and Israeli couscous.

The other plate was simply sliced apples, grapes, and sharp cheddar. Perfect.

 So first, Make this cocoa syrup. It is amazing and easy.

Ingredients



1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 orange zested
1 tablespoon vanilla extract
1/4 teaspoon salt

Directions
In a small pot, bring water and sugar to a boil and whisk in cocoa, orange zest, vanilla, and salt. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Cool to room temperature. Put it on everything.


Next the crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted (but not over heated


Directions


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Toppings
Fresh Strawberries from the garden
1 Lemon for juice
Sprigs of chocolate mint, sliced
Orange Cocoa Sauce