Crepes with Blackberry-Rhubarb Compote

[Photograph: Carrie Vasios]

Crepes are livened up with a compote of tart rhubarb and sweet blackberries. Add a scoop of vanilla ice cream to turn this breakfast into an easy dessert.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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Crepes with Blackberry-Rhubarb Compote

About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:1 hour (includes resting batter)
Special equipment:sauce pan, whisk, 10-inch nonstick skillet, pastry brush
This recipe appears in: Wake and Bake: Crepes with Blackberry-Rhubarb Compote

Ingredients

  • For Compote
  • 2 cups chopped rhubarb from 2-4 long stalks
  • 2 cups blackberries
  • 2 tablespoons grade B maple syrup
  • 6 tablespoons freshly squeezed orange juice
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • For Crepes
  • 1 cup (5 ounces) all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 2 eggs lightly beaten
  • 3 tablespoons butter, melted

Procedures

  1. 1

    For Compote: Combine all ingredients in a medium saucepan and bring to a boil. Let boil one minute then reduce heat and simmer until liquid is mostly evaporated, about 10 minutes.

  2. 2

    For Crepes: While compote is reducing, in a large bowl, whisk together flour, sugar, and salt. Add milk and eggs and whisk until smooth. Cover with plastic wrap and let chill in refrigerator for 30 minutes.

  3. 3

    Place skillet over medium high heat and brush with butter. When butter is hot, add about 1/4 cup batter to pan, swirling to coat the bottom. Cook until batter begins to brown, about 1 minute, then use a spatula to flip the crepe and cook until other side is golden, about 1 minute more. Remove to a plate and repeat with remaining batter.

  4. 4

    Top crepes with compote, plus a scoop of ice cream, if desired.

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