Crepes with Blackberry Compote

Decided to make breakfast for my wife and I this morning. Only bad part about making crepes is the need to prepare the batter the night before, but this also gave me the incentive to clean the kitchen last night before heading to bed.

While the sausage was cooking in a pan, I prepared the blackberry compote in a small sauce pan. I also took the crepe batter out of the refrigerator and allowed it to come to room temperature.

Sausage finished in about 15 minutes, and the compote was done as well. I took out the crepe pan. I still like the older one that we have. I followed the recipe directions placing some batter on the pan, and I was glad that the crepes started coming off the pan looking wonderful.

This recipe made 10-12 crepes, which is enough for leftovers for the two of us. Although I have a feeling that they may make their way to Kaiser Fontana today.

The final piece of the breakfast meal was fresh whipped cream. No cans here.

Just as I suspected, my wife asked for me to pack some crepes for one of her co-workers. Since there were a few left over, I packed the remainder of the crepes, compote and whipped cream to take to work.


Dessert Crepes


2 Large Eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons melted butter


Sift the flour into a medium bowl and add the sugar. Whisk the eggs until blended, mix in the milk, water, and vanilla, and whisk this mixture into the flour; stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour (2 hours is preferrable) or up to 24 hours.

Gently stir the batter if it has seperated. Heat a 6-7 inch nonstick crepe pan over medium-high heat until hot. Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter for a 6-7 inch pan. Tilt the surface of the pan to spread the batter over the pan. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crepe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crepes as they are cooked.

Blackberry Compote


2 cups fresh blackberries (you can substitute raspberries or blueberries as well)
1/2 cup water


Combine the water and fresh berries in a small saucepan. Heat over medium-low heat until it begins to come to a boil. Reduce heat to low, and stir frequently as the berries break up. If the sauce seems to be to thin, you can mix 1-2 teaspoons of corn starch with some cold water and use to thicken.


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