Perfect for a weekend brunch or a savory appetizer, these crepes will sure to delight your family and guests.
Crepes with Strawberry and Blueberry Compote
- 2 jumbo room temperature eggs
- 1/8 teaspoon of salt
- 3/4 cup of 2% or whole milk at room temperature (for richer tasting you may use half and half or cream but not anything lower fat than 2%).
- 1 tablespoon of granulated sugar
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of vanilla extract
- 1/2 cup of water at room temperature
- 3 tablespoons of unsalted butter plus 4 tablespoons additional for the pan
- Strawberry or Blueberry Compote:
- 1 pound of sliced strawberries or whole blueberries (you may use frozen)
- 2 tablespoons of granulated sugar
- 3 tablespoons of lemon juice
- 2 tablespoons of cornstarch
- Heat 3 tablespoons of butter on the stove or in the microwave. Let it cool for a few minutes.
- Combine the cold melted butter, eggs, flour, sugar, salt, milk, and water in a medium size mixing bowl (to either whisk or use a hand mixer) or a blender. Blend on medium for about 30 seconds (or whisk) until everything is combined. The mixture should be silky smooth and have a creamy consistency. Cover the blender (or bowl) tightly and chill in the refrigerator for at least 30 to 60 minutes and up to one day.room temperature before enjoying them.
- The rest of the butter is for grease in the pan after each crepe. Please an 8” nonstick skillet on medium heat and generously grease it with some butter. You can use a larger skillet if you don’t have one this size, but be sure to make the crepes thin. When the skillet is hot pour about 3 tablespoons of batter into the center of the pan. Twirl or tilt the pan in a circular motion so the batter stretches as far as it can go. The dinner the crepe the better the texture – otherwise it will end up tasting like a pancake. Cook for 1 to 2 minutes then flip as soon as the bottom is set.
- Transfer the cooked crêpe onto a large plate lined with parchment paper and repeat this step with the remaining batter, making sure that you butter the pan in between each crepe. Layer the crepes with parchment paper to prevent them sticking to each other. This also helps keep them warm. If you are generous with the butter, however, they really shouldn’t stick together. If the ones you made previously became too cool, then place a moistened damp paper towel over the plate of crepes and microwave for 30 seconds (if you have a tortilla warmer this is ideal as well). Putting them in the oven will dry them out.
- You can fill the crepes with your favorite filling* or serve with toppings. They are ideal warm but may be served at room temperature as well. If you are filling them, carefully place filling in the center of the crepe and fold both sides over the filling.*These crepes can be made with sweet or savory toppings/fillings. For savory, you can eliminate the vanilla and substitute any number of items: black pepper, cayenne pepper, spices or grated cheese to the batter.
- To store leftover (unfilled) crepes, place them in an airtight container in the refrigerator for 1 day or freezer for 1 month using parchment paper in between the layers of crepes in a freezer ziplock bag.
- Thaw at room temperature before enjoying them.
- For compote:
- Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries or blueberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
- Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if it seems too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen strawberries or blueberries you might need a little more cornstarch. Stir well and remove from heat.
- Let the compote cool off completely. Transfer to a clean airtight glass pint jar and store in the refrigerator for up to 2 weeks. You can also play around with the flavors and add a berry liquor or wine, since the alcohol evaporates during cooking, leaving just the flavor behind or add a flavored balsamic vinegar for a tangy edge, or even slice up some hot chili, jalapeño or habañero peppers to give the compote a kick. The final product should be much looser than the consistency of a jam (even though the cooking process is similar) and contain chunks of fruit for topping.