Crepes With Blackberry-Rhubarb Compote Recipe
Breakfast snacks for those who get peckish first thing in the morning.
[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.
Read more: Wake and Bake: Crepes with Blackberry-Rhubarb Compote
- Yield:serves 4
- Active time: 30 minutes
- Total time:1 hour (includes resting batter)
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
Directions
-
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.
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.
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.
Top crepes with compote, plus a scoop of ice cream, if desired.
This Recipe Appears In
Wake and Bake: Crepes with Blackberry-Rhubarb CompoteThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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