Belle's Provincial Breakfast Crepes with Wild Berry Compote
Start your day with a touch of village charm. These delicate, tender crepes, lightly sweetened and filled with a vibrant wild berry compote, are a delightful nod to a morning in the French countryside. Simple yet elegant, perfect for a quiet moment with a good book.
Directions
- 1
In a large bowl, whisk together the flour, 2 tablespoons sugar, and salt.
- 2
In a separate bowl, whisk the eggs, milk, water, and melted butter until well combined.
- 3
Gradually add the wet ingredients to the dry ingredients, whisking until smooth. The batter should be thin, like heavy cream.
- 4
Refrigerate the batter for at least 30 minutes, or up to 24 hours, to allow the gluten to relax.
- 5
While the batter chills, prepare the compote: combine berries, 2 tablespoons sugar, and lemon juice in a small saucepan.
- 6
Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8-10 minutes. Stir in vanilla extract and set aside.
- 7
Heat a non-stick crepe pan or 8-inch skillet over medium heat and lightly butter it.
- 8
Pour about 1/4 cup of batter into the pan, tilting and swirling to coat the bottom evenly.
- 9
Cook for 1-2 minutes per side, until light golden brown. Stack cooked crepes on a plate.
- 10
Serve warm crepes folded or rolled, filled with the wild berry compote. A dusting of powdered sugar is optional.