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The sweetness from the carrots and bitterness from the chocolate pair beautifully in these lacy crepe-like pancakes. Use the coarse side of a box grater to grate your carrots, reserving any juices from the carrots for the marmalade.

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For the pancakes

3 eggs
3 Tbs. beer
1 cup all-purpose flour
1/8 tsp. kosher salt
1-1/4 cups milk
2 Tbs. melted butter
Butter, for cooking pancakes
1 oz. finely chopped or grated dark chocolate
1 cup grated carrots

For the marmalade

1-1/2 cups coarsely grated carrots
1/2 cup carrot juice
1 Tbs. lemon zest
1/4 cup lemon juice
2 Tbs. honey
Toasted, chopped hazelnuts and fresh mint leaves, for garnish

Preparation

Make the pancakes

In a large bowl, whisk together the eggs, beer, flour, and salt until smooth. Add the milk a little at a time, then the melted butter, and whisk until the batter is smooth and shiny. Add the chocolate and stir until well distributed. Transfer to the refrigerator, and let the batter rest for 20 minutes.

Heat a 10-inch skillet over medium-hight heat. Add a small pat of butter (about 1 tsp). Pour 1/3 cup of batter into the pan, making sure to spread it over the whole surface, and sprinkle about 11/2 Tbs. of the grated carrots over the pancake batter. Cook until golden (about 30 seconds). Flip the pancake and cook until golden, 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter. (Be sure not to let the pancakes get too dark, as that can make the chocolate taste slightly bitter and burnt.)

Make the marmalade

In a medium saucepan, bring the 1-1/2 cups grated carrots, the carrot juice, lemon zest, lemon juice, and honey to a boil. Reduce the heat and simmer, covered, until the marmalade is thick and sticky, 25 to 30 minutes, stirring occasionally to avoid burning. Remove from the heat, and let cool slightly.

Serve the warm pancakes with carrot marmalade. Garnish with chopped hazelnuts and fresh mint.