Indulge yourself on a weekday morning with these decadent Wild Berry Compote Filled Crepes. Perfectly wafer thin traditional French crepes filled with a slightly sweetened wild berry compote.
And just like that it’s Monday again. We made it to a new week and the start of what really seems like a new era in time. If you were around for my post on Friday, you might remember me talking about starting to slightly lose my edge. I’m just a tad past that now. Just learning we have even more weeks to hunker down and wait for freedom. It’s like just about reaching your goal only to realize it’s been pushed off the edge of a very steep cliff.
But there’s always food.
The stuff we’re using
Enough lock down chit chat for now, let’s look at some delicious crepes. Food is getting us through after all.
Just a few basic ingredients as you’ll see below. Notice, I’m using frozen berries to make the compote. You do not need to use fresh berries at all, a total waste of money for this recipe. Plus berries are super expensive where we live so I usually buy frozen.
The rest of the stuff here you’ll easily recgonise. But there is a bit of brandy. It’s totally optional but I think it adds a little something extra to the crepes and I notice when I don’t use it. I don’t like brandy to drink, but in cooking it’s whole other level of love.
let’s get cracking
You can use a blender or an immersion blender to make these. I broke my blender over a year ago and have been too cheap to get a new one. So, I’m using a immersion blender and it works great.
Add the milk and eggs to the blender and mix on high for about 30 seconds. Add the melted butter, brandy, vanilla, sugar and salt. Pulse for about another 30 seconds. Add the flour and pulse for about a minute. Make sure the flour is completely combined.
The batter you’re looking for should be really thin because you’re aiming to pour it in the pan and let it simply coat the bottom. The key to getting fantastic crepes, is just coating the bottom.
How do we do that? Easy
I used a 10 inch deep sided non stick skillet. But you can use bigger or smaller one, it really doesn’t matter. Keep in mind the number of crepes will depend on the size of pan you use. I get 10 for this recipe.
Place you pan over medium to high heat and let it preheat for 3-4 minutes. Add a little butter to the pan and coat the pan by spreading it with a spatula.
Now the fun part, adding the batter. Start quickly pouring the batter in the pan, tilting it as you pour to ensure it’s a thin coat and the entire bottom is covered. Place it directly on the heat. After about 2 minutes, use a spatula to gently lift the edges and loosen it all over. Flip it and cook for another 1 – 2 minutes. Remove the pan and continue until you’ve cooked all the crepes.
And this is what you end up with, paper thin crepes. You’ll see the edges are slightly frayed and even crisp. The sign of a fantastic crepe!
Just stack them all together, cover them and get your compote ready . Or you could make your compote before. Now, that would be even smarter. Next time, I think I’ll do it that way…hahah
making the berry compote
The berry compote is super easy. Literally just put the berries in a saucepan over medium heat and bring them to a gentle simmer.
Start to mash them down with a fork and you should see a syrup starting to form with pieces of berries. Add the lemon juice and sugar. Stir and simmer for another minute. Remove from heat and let it cool slightly before serving.
This is great served hot or cold. You can even store it in the fridge in a glass jar for a week.
The finished plate
Ta-da! The end result. You can fill them however you prefer. If you like to roll them up, do that! These were folded with a little of the compote on the inside. Then topped with a few extra berries (not necessary, but I had a few extra), then a sprinkling of powdered sugar. How’s that for a way to start a Monday!
OTHER TYPES OF BERRIES YOU CAN USE
Clearly, you can use whatever berries you like or have to make the compote. I buy these bags of frozen wild berries at my local Mercadona supermarket. They are fantastic value and wonderful for smoothies, breakfast options, desserts or just with a bowl of yogurt. Any berries would do. Unless you have access to good value berries, I would use frozen berries for this recipe.
looking for more crepe Ideas
Yes, there’s a few other recipes on the blog that you might like to try out. Just follow the links below to take you to those recipes. Some of those are older recipes with outdated photos…eeek. So please forgive the lack of style shall we say…haha. But they’re still tasty.
- Classic Crepes
- Cinnamon Crepes with Mascarpone Cream and Fresh Raspberries
- Chocolate Dessert Crepes
- Berry Filled Mini Dessert Crepes
Can you make them in advance
The simple answer is yes, but they are honestly best fresh off the stove. That being said, they it’s not necessarily practical being chained to the stove flipping crepe after crepe when you have a table full of people waiting to eat. As in my case!! So, Usually make them, stack them and then serve them. The only difference is that they lose that crisp edge. Other than that, fantastic.
And if you’re on the hunt or and addition to these, why not check out my Boozy Fruit Cups!
Well friends that brings today’s post to and end.
If you’ve been following the blog for a while, you’ll know that I’ve recently done a total makeover. This new site has been up and running for a week now. However, not without teething problems. There are still changes to be make and fixes to be done. I’m working every day to get these things all ironed out.
And today’s new addition is the nutrition label under the recipe. Admittedly, I didn’t want to add it on because I’ll probably stop eating all together after seeing those calorie numbers staring me in the face…hahaha! But the Google gods like to see it, so nutrition label it is. I’ll be working every day to get the nutrition done for all the recipes. So, you’ll be seeing a blank label under most recipes until the process is finished. There’s no way around it because god knows, I tired. I’ll have it done in the next millennium!!!
Okay, I’m signing off to start my Monday. See you all in a couple of days with a new savoury recipe.
Keep on cooking.
get the recipe!
Wild Berry Compote Filled Crepes
For the crepes
- 1 ½ cups whole milk
- 3 eggs large
- 1 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- ¼ cup brandy optional
- 1 cup plain flour
- 3 tablespoons butter melted
- Butter for cooking
For the berry compote
- 3 cups wild berries fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 tbsp Powdered sugar optional to sprinkle over crepes
- In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
- Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
- Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
- Continue the process until you have cooked all the crepes.
- Make the berry compote. Put the berries in a small saucepan over medium heat. Bring them to a gentle simmer for about 3 – 4 minutes and start mashing them down with a fork. Add the sugar and lemon juice. Stir well and remove from heat.
- Serve warm crepes with the berry compote and sprinkle over powdered sugar if desired