- Dave "Wendy's" Thomas born (1932)
Crepes with Strawberry Compote
- 1/2 Cup unbleached all-purpose flour
- Pinch of sea salt
- 4 large eggs, preferably organic
- 1 Teaspoon vanilla extract
- 1 1/2 Cup milk
- 3 Tablespoons unsalted butter
- 1 Pound strawberries, stemmed and cut into 1/8-inch-thick slices (2 1/4 cups)
- 2/3 Cups sugar, preferably organic
- 1 Tablespoon lemon juice
- 1 Teaspoon finely grated orange zest
- 1/4 Cup Grand Marnier
- Powdered sugar, for garnish
- Mint leaves, for garnish
- Tuscan Apple Cake
- Sautéed Beet Greens with Cumin, Lemon Zest, and Crispy Fried Garlic
- Banana Bread with Brazil Nuts and Dark Chocolate Swirls
- Almond Scones
- Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes
- Marinated Feta with Pan-Roasted Shishito Peppers and Olives
- Basil Pesto
- Cannellini Bean Dip with Pan-Fried Mint
- Carrot Cake with Cardamom, Currants, and Ginger-Crème Fraîche Chantilly
These crepes with strawberry compote are an all-time favorite. The sweet strawberries are barely cooked so that they’re still firm but have released their ambrosial juices.
A light and exquisite dessert that’s equally lovely for a casual family dinner as for a more sophisticated dinner party… The only thing is, you might want to make a double batch!
See all strawberry recipes.
Combine the flour and salt in a large bowl and stir until well blended. Make a well in the center and add the eggs. Whisk the eggs and then gradually whisk in the flour by working from the center of the bowl outward. Make sure that as you incorporate the flour, no lumps form. If lumps form, continue whisking until the batter is smooth.
Add the vanilla extract and gradually whisk in the milk until the batter is the consistency of light cream and perfectly smooth. Melt the butter in a 10-inch crepe pan and quickly whisk it into the milk mixture. Do not wash the pan. Cover and set aside for 30 minutes.
To make the compote, combine the strawberries, sugar, lemon juice, and orange zest in a medium-sized, heavy-bottomed saucepan. Stir well and cook the strawberries over medium-high heat until they have released their juices and the sugar has dissolved, about 1-2 minutes. Remove from the heat, add the Grand Marnier, stir well, and transfer to a bowl to cool to room temperature.*
Heat the crepe pan over medium-high heat (there is no need to butter the pan again as you already melted the butter in it). When the pan is hot, stir the batter with a ladle, lift the pan off the heat, and pour some batter in the pan, just enough to cover the entire surface in a thin layer, rotating the pan at the same time so the batter spreads evenly.
Return the pan to the heat. When the surface of the crepe has dried up and the edge looks golden and starts to curl up (about 1-2 minutes), gently flip the crepe with a spatula. Cook until golden dots appear, only for 15-20 seconds.
Transfer to a plate, and top with a piece of waxed paper (this will prevent the crepes from sticking together). Continue making the crepes until no batter is left. The batter should make eight to ten 10-inch crepes.
To serve, fold each crepe into quarters in the shape of a triangle and place 2 crepes slightly overlapping in the center of each plate. Top with the strawberry compote. Garnish with a little powdered sugar and a mint leaf. Serve immediately while the crepes are still warm.**
*Note: The batter and compote can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before proceeding with the recipe.
**Note: Although crepes are best eaten right after they are made, they can be prepared up to 4 hours ahead and kept at room temperature. Loosely cover with plastic wrap once they have cooled. The crepes cannot be reheated.