Crepes With Strawberry Compote Recipes

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

CREOLE CREAM CHEESE CREPES WITH STRAWBERRY COMPOTE

Steps:

• In a medium bowl, beat cream cheese with a mixer on medium-high speed until smooth, about 3 minutes. Add crème fraîche, and beat to combine. Add liqueur, sugar, vanilla, and zest. Beat until smooth and creamy. Cover, and refrigerate at least 2 hours.
• Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.
• Place about 2½ to 3 tablespoons cream cheese mixture onto edge of Vanilla crêpe, at least 2-inches from border. Roll crêpe burrito-style, and place seam side down into prepared baking dish. Repeat with remaining crêpes and filling.
• Bake until warmed through, 10 to 15 minutes. Remove from oven, and serve warm with Strawberry Compote. Garnish with confectioners' sugar, fresh strawberries, pomegranate seeds, and mint, if desired.
• In the container of a blender, combine flour, sugar, salt, half-and-half, eggs, and vanilla; pulse until combined. Strain mixture through a fine-mesh sieve into a large bowl. Cover, and refrigerate at least 30 minutes.
• Heat an 8-inch nonstick pan over medium heat. Pour about ¼ cup batter into pan and quickly swirl to coat the bottom of pan. Cook until top of crêpe begins to appear dry, about 1 to 11/2 minutes. Using an offset spatula, gently flip crêpe, and cook other side until done, 30 seconds to 1 minute. Transfer to a wire rack to cool. Repeat with remaining batter. Store crepes between layers of parchment paper to prevent sticking.
• In a medium saucepan, combine all but 11/2 cups strawberries, sugar, liqueur, and vanilla. Bring mixture to a simmer over medium-high heat. Cook, stirring often, until sugar is dissolved, about 3 minutes. In a small bowl, whisk together 2 tablespoons water and cornstarch, until smooth. Add cornstarch mixture to strawberries, and continue cooking, stirring constantly, until mixture thickens, 2 to 3 minutes. Remove from heat, and let cool slightly. Add remaining 1½ cups strawberries, and stir to combine. Cover, and refrigerate up to 3 days.

BUCKWHEAT CREPE RECIPE WITH FRUIT COMPOTE

Steps:

• To begin making the Buckwheat Crepes Recipe with Fruit Compote, first prepare the plum and strawberry compote.
• Clean and chop the fruits and transfer them into a heavy bottom pan, along wit h the brown sugar, cinnamon powder and thyme.
• Place the pan on the heat and allow the fruit to cook down till it begins to bubble. Reduce the heat and simmer for about 15-20 minutes till the plums are cooked but not mushy.
• Set the compote aside and prepare the pancakes. For the pancakes, Sift together buckwheat flour, whole wheat flour, baking powder, baking soda and salt in a mixing bowl.
• In another bowl, whisk together the eggs, buttermilk, melted butter and brown sugar till blended well.
• Add the egg-buttermilk (wet ingredients) mixture to the sifted flour and whisk together gently till it forms a smooth batter.
• Place a skillet on the heat and preheat it.
• When ready to make the crepes, pour a ladle full of pancake batter on the warm skillet and gently spread it into a thin layer, using outward circular motions.
• Cook on medium heat for two minutes. Flip and cook for 2 mins till done.
• Serve warm with compote a dollop of cream, if desired.
• Serve Buckwheat Crepe Recipe with Fruit Compote with a glass of fresh juice or a hot cup of coffee. You could also pack them in your kids snack box or for a weekend family picnic.

BLUEBERRY COMPOTE FOR CREPES

Steps:

• In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
• Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

CREPES WITH STRAWBERRY COMPOTE

Steps:

• 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.**

CROQUE MADAME CRêPES

Steps:

• First, make the crêpes. Combine the milk and water in a large bowl. Add the eggs and butter and mix to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine.
• Heat a large frying pan over medium heat. Use a pastry brush to spread a thin layer of butter evenly across the pan. Add ½ to ¾ cup of the crêpe batter to the pan and swirl the batter evenly across the pan. Place the pan back on the heat and let it cook for 1-2 minutes, or until the bottom has turned golden brown. Flip the crêpe and continue to cook it on the other side for another minute. Repeat for the remaining batter.
• Set the crêpes aside on a plate until you are ready to use them.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Add the olive oil to a large frying pan and heat over medium-high heat. Add the eggs (sunny side up) and cook for 2 minutes, or until the bottoms have set and they yolk and egg whites surrounding it are still raw. Top the eggs with a sprinkle of salt and pepper. Remove the pan from the heat and let cool slightly.
• To assemble the crêpes, add the grainy mustard to the center of a cooked crêpe and use the back of a spoon to spread it out. Add a slice of ham to the center of the crêpe, followed by half the cheese, another slice of ham, and the remaining cheese. You want to make layers of the ham and cheese.
• Carefully transfer the fried egg on top of the ham and cheese layers, trying your best to place the egg yolk directly in the center of the crêpe.
• Fold in the edges of the crêpe around the egg yolk, pressing the edges into the uncooked egg white to get them to stick. Transfer the assembled crêpes to the parchment-lined baking sheet and bake for 5 minutes in the oven until the egg whites have set, but the yolks are still runny.
• Sprinkle some parsley over the top of the crêpes for garnish and serve immediately. Enjoy!

CREPES WITH STRAWBERRY AND BLUEBERRY COMPOTE

Steps:

• Heat 3 tablespoons of butter on the stove or in the microwave. Let it cool for a few minutes.
• Combine the cold melted butter, eggs, flour, sugar, salt, milk, and water in a medium size mixing bowl (to either whisk or use a hand mixer) or a blender. Blend on medium for about 30 seconds (or whisk) until everything is combined. The mixture should be silky smooth and have a creamy consistency. Cover the blender (or bowl) tightly and chill in the refrigerator for at least 30 to 60 minutes and up to one day.room temperature before enjoying them.
• The rest of the butter is for grease in the pan after each crepe. Please an 8" nonstick skillet on medium heat and generously grease it with some butter. You can use a larger skillet if you don't have one this size, but be sure to make the crepes thin. When the skillet is hot pour about 3 tablespoons of batter into the center of the pan. Twirl or tilt the pan in a circular motion so the batter stretches as far as it can go. The dinner the crepe the better the texture - otherwise it will end up tasting like a pancake. Cook for 1 to 2 minutes then flip as soon as the bottom is set.
• Transfer the cooked crêpe onto a large plate lined with parchment paper and repeat this step with the remaining batter, making sure that you butter the pan in between each crepe. Layer the crepes with parchment paper to prevent them sticking to each other. This also helps keep them warm. If you are generous with the butter, however, they really shouldn't stick together. If the ones you made previously became too cool, then place a moistened damp paper towel over the plate of crepes and microwave for 30 seconds (if you have a tortilla warmer this is ideal as well). Putting them in the oven will dry them out.
• You can fill the crepes with your favorite filling* or serve with toppings. They are ideal warm but may be served at room temperature as well. If you are filling them, carefully place filling in the center of the crepe and fold both sides over the filling.*These crepes can be made with sweet or savory toppings/fillings. For savory, you can eliminate the vanilla and substitute any number of items: black pepper, cayenne pepper, spices or grated cheese to the batter.
• To store leftover (unfilled) crepes, place them in an airtight container in the refrigerator for 1 day or freezer for 1 month using parchment paper in between the layers of crepes in a freezer ziplock bag.
• Thaw at room temperature before enjoying them.
• For compote:
• Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries or blueberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
• Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if it seems too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen strawberries or blueberries you might need a little more cornstarch. Stir well and remove from heat.
• Let the compote cool off completely. Transfer to a clean airtight glass pint jar and store in the refrigerator for up to 2 weeks. You can also play around with the flavors and add a berry liquor or wine, since the alcohol evaporates during cooking, leaving just the flavor behind or add a flavored balsamic vinegar for a tangy edge, or even slice up some hot chili, jalapeño or habañero peppers to give the compote a kick. The final product should be much looser than the consistency of a jam (even though the cooking process is similar) and contain chunks of fruit for topping.

BLUEBERRY & STRAWBERRY COMPOTE

Steps:

• Dump everything into a heavy bottomed pan. Bring to a boil. Reduce heat to medium high and boil for 15 minutes, stirring every few minutes and scraping down the sides of the pan.
• Compote is done when bubbles get large (this means the sugars are concentrating) and the syrup is nice & thick. It will thicken additionally as it cools.

JULIE KIM

Steps:

• In a large bowl sift flour and sugar together using a sieve. Add in the egg, milk, water, vanilla extract, and melted butter. Whisk together until fully combined and be sure not to overmix batter. Set batter aside in fridge and let sit for at least one hour.
• Meanwhile, heat up strawberries, sugar, and lemon juice in a small saucepan over medium heat for about 10 minutes, or until strawberries are soft and liquid has thickened. Turn off heat and stir in basil. Set aside to cool completely and let basil steep into compote. Store in refrigerator until ready to use.
• In a medium mixing bowl add the heavy whipping cream, mascarpone, and sugar. Whip together until you get stiff peaks. Store in refrigerator until ready to use.
• Heat a medium sized non-stick pan over medium-low heat. Add enough butter to lightly coat pan. Scoop about ¼ cup of batter for each crepe, pour into center of pan and swirl in circular motion to evenly spread batter. Cook crepe until underside is lightly browned and flip over to cook other side. Repeat until you used all your batter. Stack cooked crepes on plate and let them cool.
• To assemble crepes: lay crepe flat on plate and add whipped mascarpone cream and strawberry basil compote down the middle. Fold sides of crepe overlapping each other. You can top the crepe off with additional cream, fresh cut strawberries, and melted chocolate. Serve and enjoy!

BUCKWHEAT CREPES WITH STRAWBERRY RHUBARB COMPOTE

Steps:

• For compote: In a medium sized skillet set over medium heat add all ingredients. Stir to combine and let simmer on the stove until the fruit starts to soften and release their juices. Let the mixture simmer down until fruit is soft and resembles jam. Keep warm while you prepare the crepes. For crepes: In a large bowl add all ingredients and whisk together until smooth. The mixture will be very thin. Lightly spray a 10-inch non-stick skillet with non-stick spray and set over medium high heat. Once the pan is hot add 1/4 cup batter into the pan and move the skillet to spread the batter to cover the bottom of the pan. Cook for about 30-40 seconds until the bottom is lightly browned (you should see little bubbles appear on the top of the crepe) flip and cook on the other side for about 30 seconds until browned. Continue until all the batter has been used. Remembering to spray the skillet with non-stick spray when needed. For assembly: Fold crepes in half and then half again. Place 4 to a plate, top with desired amount of vanilla creme fraiche and strawberry rhubarb compote.