Imagine a morning where delicate, golden crepes dance with vibrant, tangy berry compote, creating a symphony of flavors that will transport you straight to a charming Parisian café. These Berry Compote Crepes with Lemon are not just a meal – they're an experience that will revolutionize your breakfast routine and impress even the most discerning food lovers. Get ready to elevate your culinary skills and tantalize your taste buds with this irresistible French-inspired masterpiece!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 cup sugar
- 2 cups mixed berries
- 1/4 cup sugar (for compote)
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- In a large mixing bowl, whisk together flour, sugar, eggs, milk, and melted butter until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to allow gluten to relax.
- While the batter rests, prepare the berry compote. In a medium saucepan, combine mixed berries, 1/4 cup sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens (approximately 8-10 minutes).
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease with butter or cooking spray.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly and thinly across the surface.
- Cook crepe for 1-2 minutes until edges become golden and top appears dry. Carefully flip using a thin spatula and cook opposite side for 30-45 seconds.
- Transfer cooked crepe to a plate and repeat process with remaining batter, stacking crepes as they are prepared.
- To serve, fold crepes into quarters or roll, then generously spoon warm berry compote over the top.
- Optional: Garnish with fresh mint leaves, a dusting of powdered sugar, or a dollop of whipped cream for added elegance.
Tips
- Batter Consistency is Key: Let your crepe batter rest for 10 minutes to allow the flour to absorb the liquid and the gluten to relax. This ensures tender, lump-free crepes.
- Pan Temperature Matters: Use a non-stick pan on medium heat. If the pan is too hot, crepes will burn; too cool, and they'll become thick and gummy.
- The Perfect Swirl: When pouring batter, quickly tilt and rotate the pan to create a thin, even layer. Practice makes perfect!
- First Crepe Rule: Don't worry if the first crepe doesn't turn out perfect – it's always a test run and gets better with each subsequent crepe.
- Keep Crepes Warm: Stack cooked crepes on a plate and cover with a clean kitchen towel to keep them soft and warm while preparing the rest.
- Compote Tip: For an extra burst of flavor, you can add a splash of vanilla extract or a hint of cinnamon to your berry compote.
- Garnish Creatively: Experiment with toppings like fresh mint, powdered sugar, whipped cream, or even a scoop of vanilla ice cream for an indulgent touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 8g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 95mg
