Crepes are French which is no surprise because they are absolutely DELICOUS and probably one of my families favorite treats I make. Generally there are sweet or savory crepes. The difference is in the flour and amount of sugar put into the batter. For this recipe we are making a sweet crepe with a hint of lemon which plays off the lemon zest used as a topping annnnd pairs so incredibly well with the blueberry compote!
Take a look at that culinary work of art! Ok its just some crepes filled with cream but It tastes like art. Food should makes us happy and I promise these will do just that. If you would like to make some fresh cream here is a simple yet delicious quick recipe.
With a hand mixer, whip 2 cups of heavy cream and 2 tsp honey until stiff peaks are formed. Refrigerate until ready to use. It’s really yummy and better than store bought.
Ok onto the star of the show, The CREPES!
The crepes are fairly simple to cook as soon as you get a good technique down. It may take a couple tries to get the right timing and thickness but after that it goes quick and before you know it , you will a pro! Essentially they are like thin pancakes but with a smooth batter, and the 1st one is always a throw away. (Or eat- away )
I found the perfect temperature is on med heat in a non stick pan. Give a quick brush butter on the pan and add 1/4 cup of batter, quickly lift the pan and swirl to the edges, making a circle.
Cook for about 40 seconds. You will start to see the middle bubble and the edges start to brown. Take a spatula and lift the edge… if it lifts easy, time to flip.
Once flipped, cook for about 40 seconds more or until cooked through.
You can see how the 1st side will be golden brown and other a little less with brown spots. I like to make them all, stack and use or store.
To store – You can keep the cooked crepes in a air tight container for a couple days in the fridge.
To reheat – Simply put on a plate with another on top in the microwave for a couple minutes and boom all ready to eat!
You can make various types of crepes. I like to sometimes just fill with fruit, add honey, and some powdered sugar. So many different berries, bananas, just a squeeze of lemon and powdered sugar, or savory crepes! I will be adding some great recipes soon!
OK, Let’s get started!
The BEST Crepes with Blueberry Compote
Ingredients
Crepe batter
- 1 cup flour
- 1 1/4 cup milk
- 3 eggs
- 2 tbsp. sugar
- 2 tbsp. butter
- 2 tbsp. lemon juice
- 1/2 tsp salt
Blueberry Compote
- 1 cup fresh or frozen (thawed) blueberries
- 1 cup sugar
- 1 tbsp. water
- 1 tbsp lemon juice
- 1 lemon zested
Extras
- Whipped cream
- blueberries
- powdered sugar
Instructions
- In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
- While the batter rests start the compote. In a saucepan add the blueberries on med heat. Cook for 2 minutes. Add the sugar, lemon, and water. Stir, and cook until hot and bubbly. Turn on med-low, keep an eye on it and stir now and then. The compote with be syrupy with some chunks of cooked berries.
- For the crepes.
- The crepes are fairly simple to cook as soon as you get a good technique down. It may take a couple tries to get the right timing and thickness but after that it goes quick and before you know it , you will a pro! Essentially they are like thin pancakes but with a smooth batter, and the 1st one is always a throw away. (Or eat- away )I found the perfect temperature is on med heat in a non stick pan. Give a quick brush butter on the pan and add 1/4 of batter, quickly lift the pan and swirl to the edges, making a circle.
- Cook for about 40 seconds. You will start to see the middle bubble and the edges start to brown. Take a spatula and lift the edge... if it lifts easy, time to flip. Cook the other side for 40 seconds more.
- You can see how the 1st side will be golden brown and other a little less with brown spots. I like to make them all, stack and use or store
- To fill, simply spread some cream on one end.
- You can fold or roll.
- Now top with some of the berry compote
- You can add extra cream or berries.
- I love to top with fresh lemon zest and a sprinkle of powdered sugar. It marries all the flavors together!
- ENJOY
