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.
- 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
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.
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.
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.
Top crepes with compote, plus a scoop of ice cream, if desired.
sauce pan, whisk, 10-inch nonstick skillet, pastry brush