Crepes with Strawberry Compote

Staff Writer
Crepes with Strawberry Compote
Crepes with Strawberry Compote
Viviane Bauquet Farre

Crepes with Strawberry Compote

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.

4
Servings
462
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • 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

Directions

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.**

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
17g
26%
Sugar
44g
N/A
Saturated Fat
9g
44%
Cholesterol
218mg
73%
Protein
12g
23%
Carbs
59g
20%
Vitamin A
196µg
22%
Vitamin B12
0.9µg
14.6%
Vitamin B6
0.2mg
9.1%
Vitamin C
69mg
100%
Vitamin D
2µg
1%
Vitamin E
1mg
6%
Vitamin K
4µg
5%
Calcium
156mg
16%
Fiber
3g
11%
Folate (food)
61µg
N/A
Folate equivalent (total)
102µg
25%
Folic acid
24µg
N/A
Iron
2mg
12%
Magnesium
34mg
8%
Monounsaturated
5g
N/A
Niacin (B3)
1mg
7%
Phosphorus
224mg
32%
Polyunsaturated
2g
N/A
Potassium
390mg
11%
Riboflavin (B2)
0.5mg
29.3%
Sodium
143mg
6%
Sugars, added
33g
N/A
Thiamin (B1)
0.2mg
14.3%
Trans
0.4g
N/A
Zinc
1mg
8%

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