{"id":10793,"date":"2010-01-12T21:31:01","date_gmt":"2010-01-13T04:31:01","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=10793"},"modified":"2012-01-09T07:02:22","modified_gmt":"2012-01-09T14:02:22","slug":"crepes-with-strawberry-and-orange-compote","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/crepes-with-strawberry-and-orange-compote\/","title":{"rendered":"Cr\u00eapes with Strawberry and Orange Compote"},"content":{"rendered":"


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\n\"Crepes
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\nA very indulgent breakfast on a very slow weekend morning;\u00a0 paper thin almond flavored warm cr\u00eapes topped with zesty and fruity compote and snowy, powdery sugar. Dessert for breakfast anyone?<\/p>\n

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“A cr\u00eape 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 cr\u00eapes 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, cr\u00eapes are traditionally served with cider. Cr\u00eapes are served with a variety of fillings, from the most simple with only sugar to flamb\u00e9ed cr\u00eapes Suzette or elaborate savoury fillings…” (Wiki)<\/em><\/p>\n

So I woke up Sunday morning wanting a ravenously rich, unhealthy and big sweet breakfast – fluffy pancakes with maple syrup, cr\u00eapes filled with luscious fruits and spreads etc etc – that kind; a big elaborate spread.\u00a0 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 cr\u00eapes. It is the very basic cr\u00eapes with added almond flavored. I had frozen strawberries and some fresh oranges with which I made some compote to top the cr\u00eapes. 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.
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\n\"Crepes<\/p>\n

Cr\u00eapes 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?
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Cr\u00eapes with Strawberry and Orange Compote<\/h2>\n


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Ingredients: <\/strong><\/em>
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\nFor the Crepe: (makes about 4)
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  1. 1\/2 Cup Flour<\/strong><\/li>\n
  2. 3\/4 Cup Milk<\/strong><\/li>\n
  3. 1 Egg<\/strong><\/li>\n
  4. 1\/2 Teaspoon Sugar
    \n<\/strong><\/li>\n
  5. A pinch of Salt<\/strong><\/li>\n
  6. 3\/4 Teaspoon Almond Extract<\/strong><\/li>\n
  7. Vegetable Oil, for batter and cooking
    \n<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nFor the Compote: (makes about 1.5 Cups)
    \n<\/strong><\/em><\/p>\n

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    1. 10-12 Strawberries<\/strong><\/li>\n
    2. 3\/4 Cup Orange Juice – fresh or store bought<\/strong><\/li>\n
    3. 1 Tablespoon Orange Zest<\/strong><\/li>\n
    4. 1\/3 Cup Sugar (or any other substitute, adjust amount)<\/strong><\/li>\n<\/ol>\n

      Almonds for topping<\/strong>
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      \nPreparation:<\/strong><\/em>
      \n
      \n<\/strong><\/em>
      \nCompote:<\/strong><\/em><\/p>\n

      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 cr\u00eapes. 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.
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      \n<\/strong><\/em>
      \nCr\u00eapes:<\/strong><\/em><\/p>\n

      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.<\/p>\n

      Heat an 8-inch skillet and rub it with an oiled paper towel. Add about 2.5 – 3 tablespoons of the cr\u00eape batter, swirling the pan to coat\u00a0 thinly & evenly; pour off any excess. Cook the cr\u00eape over moderate heat until the bottom is brown in spots and the sides are crisp and start to curl, about a couple of minutes.\u00a0 Flip the cr\u00eape over and cook for 1 minute longer.<\/p>\n

      Place the folded cr\u00eapes on each plate. Top or stuff\u00a0 the cr\u00eapes with fruit compote. Dust with confectioners\u2019 sugar and serve immediately.<\/p><\/blockquote>\n


      \n<\/strong><\/em>
      \n\"Crepes<\/p>\n

      Don’t they look sinfully good? The light airy feel of the crepes almost makes me think of butterfly wings. So pretty!<\/p>\n


      \n<\/strong><\/em>
      \n\"Crepes<\/p>\n

      Enjoying the crepes was also a memory stirring experience. Crepes always remind me of ma making another version of this called patishapta<\/strong><\/em> (crepes made with eggless batter and filled often with jaggery, coconut, khoya – thickened milk or both). Patishapta<\/strong><\/em> 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<\/a>) Sugar High Friday #61, hosted at A Merrier World.<\/a> The theme for the SHF is Sweet Comfort.
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      \nRelated Posts:<\/strong><\/p>\n

      Yogurt with Rose and Pomegranate<\/a><\/strong><\/em><\/p>\n

      Asparagus Frittata<\/a><\/strong><\/em><\/p>\n

      Slovenian Easter Buns<\/a><\/strong><\/em><\/p>\n

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