A very indulgent breakfast on a very slow weekend morning; paper thin almond flavored warm crêpes topped with zesty and fruity compote and snowy, powdery sugar. Dessert for breakfast anyone?
“A crêpe is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings…” (Wiki)
So I woke up Sunday morning wanting a ravenously rich, unhealthy and big sweet breakfast – fluffy pancakes with maple syrup, crêpes filled with luscious fruits and spreads etc etc – that kind; a big elaborate spread. For a person who skips breakfast most of the days, this is unusual; or may be the want was to fulfill the prolonged deprivation. We contemplated going to iHop, but none of us did gather up the excitement to rush out. A big craving and a bunch of lazy bones made us settle for the crêpes. It is the very basic crêpes with added almond flavored. I had frozen strawberries and some fresh oranges with which I made some compote to top the crêpes. Given some other time, I would have gone a bit fancy, taken care to fill them carefully with the compote and pose them pretty, but a hungry stomach and the rituals of photos did not allow such decor.
Crêpes are outrageously easy to make with infinite potentials. Eat them with fresh fruit or cream, nutella, sauces, jams, compotes or go savory with any variation you want. They serve as breakfast, meals, dessert or anything in between. Love them yet?
Crêpes with Strawberry and Orange Compote
For the Crepe: (makes about 4)
- 1/2 Cup Flour
- 3/4 Cup Milk
- 1 Egg
- 1/2 Teaspoon Sugar
- A pinch of Salt
- 3/4 Teaspoon Almond Extract
- Vegetable Oil, for batter and cooking
For the Compote: (makes about 1.5 Cups)
- 10-12 Strawberries
- 3/4 Cup Orange Juice – fresh or store bought
- 1 Tablespoon Orange Zest
- 1/3 Cup Sugar (or any other substitute, adjust amount)
Almonds for topping
Combine all ingredients for the compote and simmer at medium heat till the mix gets thick and syrupy, for about 20 minutes. Take it off the heat and bring it to room temperature or just warm before serving with the crêpes. This compote will store in the refrigerator for about a week. Use it as a dessert just by itself, topped with cream, ice cream or custard.
In a bowl, whisk the flour with the salt. Add the milk, egg, sugar, almond extract and 1/2 tablespoon of oil and whisk well until smooth. Cover and let it rest for 20-30 minutes.
Heat an 8-inch skillet and rub it with an oiled paper towel. Add about 2.5 – 3 tablespoons of the crêpe batter, swirling the pan to coat thinly & evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp and start to curl, about a couple of minutes. Flip the crêpe over and cook for 1 minute longer.
Place the folded crêpes on each plate. Top or stuff the crêpes with fruit compote. Dust with confectioners’ sugar and serve immediately.
Don’t they look sinfully good? The light airy feel of the crepes almost makes me think of butterfly wings. So pretty!
Enjoying the crepes was also a memory stirring experience. Crepes always remind me of ma making another version of this called patishapta (crepes made with eggless batter and filled often with jaggery, coconut, khoya – thickened milk or both). Patishapta is very popular in Bengal – the eastern region of India. I’ll post that recipe sometimes later. Sending the Crepes to the Jennifer’s (of Domestic Goddess) Sugar High Friday #61, hosted at A Merrier World. The theme for the SHF is Sweet Comfort.