Vanilla Crepes with Warm Raspberry Compote
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Vanilla Crepes with Warm Raspberry Compote

By August 7, 2015

Ingredients

Instructions

Vanilla Crepes:

  1. In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended.
  2. Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray. Pour 1/3 cup of batter into the pan, lift up the pan from the heat and tip to spread the batter to the edges; return to heat. When bubbles form on the top and the edges are dry, flip over with a wide spatula and cool until lightly browned on the other side and edges are golden. Repeat with remaining batter.
  3. Place crepe on a plate, fill with 1/4 cup raspberry compote, dust with powdered sugar (optional), and serve immediately.

Raspberry Compote

  1. In a saucepan, combine the berries, sugar, and lemon juice. Over medium heat, bring to a simmer, stirring frequently until the sugar dissolves and the berries give up their juices.
  2. Continue simmering, stirring occasionally, until the juices thicken to a syrupy consistency, about 5 minutes. Remove from the heat. Serve warm with crepes, ice cream, breakfast oatmeal, or cool to room temperature, cover and refrigerate.
Allergens

Allergens

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a piece of advise from the author of this delicious recipe.. Don’t expect your first one to turn out perfectly.

by: The Comfort of Cooking

Crepes adapted from: AllRecipes.com

Raspberry compote adapted from: Wolfgang Puck

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