Sunday, April 19, 2009

Crepes with Blueberry Cranberry Compote

Blueberry Cranberry Compote

I try to keep some form of frozen berry in the freeze all the time as they are handy for salads, smoothies, desserts or sauces. This is a really easy compote to make that can go on anything.

2 cups blueberries
1/2 cup cranberries
1/2 lemon, juiced
3/4 cup water
1/4 cup sugar

Toss everything into a small pot, bring to a boil and then simmer for 30 to 45 minutes until thickened. Put it on the stove before you start making the crepes and they will be ready at the same time


2 eggs
1 cup milk
1/2 tsp salt
2 tbsp sugar
1 cup flour
2 tbsp melt clarified butter (just skim off the foam as it melts)

Beat eggs well, add in milk and melted butter, beat well. Add in sugar & salt then flour half a cup at a time. Mix well. For ease you can do the whole thing in a blender. Let batter stand covered for 30 minutes. Then ladle into a greased crepe or omelet pan over medium high heat. Swirl to cover the bottom of the pan, if batter is too thick add a little bit more milk. Flip when edges are golden and bubbles have formed, about 90 seconds.

Keep warm in a 250F oven.

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