They did it to me!
Crepes are a once-every-few-month feat for me now-a-days. I love trying to perfect them, and seem to keep falling back to Alton Brown’s recipe (see it here). For these, I made the sweet version with Amaretto liqueur.
Since, it’s so EASY to make your own whipped cream, I decided to make some and jazz it up a bit… with some mascarpone cheese! I just added a little of the cheese, but it adds a smooth texture and subtle creaminess.
The berry compote is a super simple mix over medium-high heat. I cook this down at least 20 minutes while my crepes are in the process of cooking. — or while I am trying to manage them. Stir the compote every 5 minutes or so. It should be done about the time all of the crepes are finished. If you need to thicken the compote, add a little cornstarch + water mix (equal parts). It will also thicken when it cools down a bit.
I feel like I never fold crepes the same way… Since you should want to avoid the mess when eating these, I would suggest using a fork. I made these into little quesadillas and cut ‘em like they do at Taco Bell! Ha! (But these taste about 340 times better than their quesadillas!)
Anyways, I hope you have been enjoying fresh berries this summer — give this recipe a try. It’s a new favorite in my book!
- For the whipped cream, move bowl of mixer to the freezer.
- Add all ingredients to a blender or food processor and blend until combined. Place in fridge for at least an hour to let the bubbles settle.
- Start the compote when you start making the crepes. Melt butter in a medium non-stick skillet or fry-pan and pour about ¼ cup of the batter into the pan. Swirl the pan so it coats it completely. When edges start to brown, pull them up with a spatula.
- Flip crepe after about 2-3 minutes, and cook an additional 1-2 minutes until lightly browned and pliable. Lay to the side and cover with foil (or place in 170 F degree oven.) Continue with the rest of the batter.
- Add all compote ingredients to a medium saucepan, and cook over medium heat for about 20 minutes until berries are bursting and sauce thickens. Stir frequently. Meanwhile, make your crepes.
- Remove mixing bowl from freezer and secure in mixer. Add the whipped cream ingredients and mix with a whisk attachment on high for about 10 minutes until soft-stiff peaks begin to form.
- To assemble: Spread berry mixture on one half of the crepe, and add some whipped cream. Fold crepe over, and cut into 4 triangles like a quesadilla. Top with some of the sauce from the compote and some of the whipped cream.
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