Blackberry compote crepes
Inspired by the fruits of summer (namely, the peach I ate last night that was sweet and zingy!), and looking for ideas to use these jewels without cooking their natural taste away, I used blackberries in a tart compote to lay within French crepes.
Sweet Crepes Adapted recipe from the Beindorffs
The crepe batter is a thicker consistency than more conventional recipes, and not very sweet. To avoid having a crepe that was halfway to becoming a pancake, I added more milk to get the desired consistency.
- 3 large eggs
- 1 1/3 cup flour
- 2 tbspn sugar
- pinch of salt
- 1/4 cup milk
- 1/2 cup cream
- Combine ingredients and mix thoroughly with a whisk.
- In a small flat pan, heat oil, and add enough batter just to cover the bottom of the pan. It helps to lift up the pan and swirl the batter around to get an even, thin coating, if the batter is not already spreading.
- Fry on medium-high heat for 2-3 minutes on each side, or until golden brown.
I improvised this recipe, partly from watching someone make berry jam and from reading poached-fruit recipes. It turns out very fresh and tart! It worked out that the berries are the feature taste, since the crepe is very neutral. If you find that the compote is too runny at the beginning, take the saucepan off the heat and gradually add in cornstarch, a spoon at a time and whisking quickly. Return to heat and stir to test the consistency, adding more if needed (tip: Don’t add cornstarch to a cooking mixture, because the chemical change will happen in the heat, forming clumps of cornstarch if it is not dissolved soon enough. Ideally, cornstarch should be dissolved in a separate bowl and gradually added back to the cooking mixture, whisking all the way.)
- 1/2 pint of blackberries
- 1/4 cup water, or even less
- honey, to taste
- In a small saucepan, boil the water. There should only be enough water to cover the bottom of the saucepan a little, as the berries will only be poached on high heat as opposed to a full boiled.
- Once water is boiling, add the blackberries. Let them soften for 1-2 minutes. Drain, leaving a bit of water. Mash the softened berries in the saucepan until there are no clumps. I like mine to have some pulp, so I didn’t take out the seeds (tastes more fresh that way.)
- Squeeze in a bit of honey, to taste.
- Add cornstarch until desired consistency is achieved. Remove from heat, and cover.
I don’t even know if they serve fruit compote in crepes in France, but I wanted the tart berry taste in each bite, so I spread a layer of the compote on top of the crepe, then rolled it up like a cigarette. Normally, you’d use granulated sugar, hot chocolate powder or even whipped creme, but since we’re talking summer fruit, we’ll stick with that!