Mixed Berry Crepes
Mixed Berry Crepes filled with fruit compote and ricotta cheese, crowned with a gentle dusting of powdered sugar. These thin, tender pancakes are wrapped around a sweet, tangy mixture of various berries and simmered into a luscious compote. They are delicious but also present beautifully on any table. Perfect for special occasions or a luxurious weekend brunch.
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THE CULTURAL HISTORY OF CREPES
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The cultural history of crepes spans many centuries and borders, tracing back to the northwest region of France, Brittany. Crepes have evolved from a humble peasant meal to a beloved dish celebrated worldwide. This culinary tradition began around the 13th century when buckwheat was introduced to Brittany. The climate and soil conditions in Brittany were well-suited for buckwheat. This quickly became a staple food for the region’s inhabitants. Crepes were initially made with buckwheat flour, water, and salt, making them accessible and nourishing for the lower classes.
As crepes gained popularity, their recipe and preparation adapted to the tastes and customs of different regions and social classes. With the introduction of white wheat flour, the sweet crepe that we are familiar with today started to shape. Crepes are very versatile, they can be filled with an array of ingredients, from simple sugar and lemon juice to complex combinations of meats, vegetables, and sauces. This adaptability allowed crepes to transcend cultural and economic boundaries. Making their way into the hearts and menus of people around the world.
Today, crepes are not only a staple in France but have also been adapted by many cultures, each adding their unique twist to the traditional recipe. In addition to being a beloved street food, crepes are also featured in many high-end restaurants. Various regions and countries celebrated crepe-related traditions and festivals. The global journey of crepes from a portion of peasant food to a culinary treasure is a testament to their enduring appeal and rich cultural history.
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MIXED BERRY CREPES: A SYMPHONY OF SWEETNESS
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In the world of breakfast and brunch delicacies, Mixed Berry Crepes stand out as a symphony of sweetness. Combining the tender embrace of soft, paper-thin crepes with the vibrant, juicy burst of mixed berries. This dish often drizzled with a delicate glaze or a dollop of cream, is a testament to the beauty of simplicity in culinary arts. The key lies in the balance of flavors, the slight tartness of the berries perfectly complements the sweet, mellow crepe, creating a harmonious blend.
OTHER BREAKFAST RECIPE IDEAS:
Easy Skillet Breakfast Potatoes
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TIPS ON CREATING THE PERFECT MIXED BERRY CREPES
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1. Focus on the crepe batter. Begin with a basic mixture of four, eggs, milk, a pinch of salt, and a little sugar for sweetness. For an extra touch of richness, a small amount of melted butter can be whisked into the batter.
2. When cooking, use non-stick skillet. Lightly grease the pan over medium heat. Pour a small amount of batter into the center of the pan, tilting it in a circular motion to spread the batter thinly and evenly. Cook until the edges start to lightly brown, then flip carefully to cook the other side.
3. Select a combination of your favorite berries – strawberries, blueberries, raspberries, and blackberries all make excellent choices. In a saucepan, combine the berries with a little sugar and lemon juice to enhance the berries’ natural flavors. Cook over medium heat until the berries release their juices and the mixture thickens. This process should create a syrupy, luscious filling that’s not too runny, as overly liquid filling can make the crepes soggy.
4. To serve. Gently fold the crepes with the warm berry mixture inside. Lay it flat and spoon the berries over half before folding. A dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream can add the finishing touch.
5. Remember. The perfection of Mixed Berry Crepes lies not just in the taste but also in the joy of creating and sharing them. Enjoy the process, and feel free to experiment with different combinations of berries and toppings to find your perfect match.
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INGREDIENTS
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COMPOTE:
Mixed Berries: Wash the berries, if you’re using strawberries – slice them in half or quarters so they can cook down easily. You can use fresh or frozen berries.
Lemon zest: Enhance the citrus flavor of the compote.
Lemon juice: Boost the citrus flavor of the compote.
Sugar: Adds sweetness
Salt: Enhance the overall flavor of the compote.
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BATTER:
Dry ingredients: All-purpose flour, sugar, and salt
Wet ingredients: Whole milk, eggs, melted butter, and vanilla
Oil: For greasing the pan
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HOW TO MAKE THE BEST CREPES
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Time needed: 30 minutes
STEP-BY-STEP
- MAKE THE COMPOTE
Combine the mixed berries in a saucepan. Add sugar, lemon zest, and lemon juice. Place the saucepan over medium heat and let the mixture come to a gentle simmer. You’ll notice the berries starting to release their juices. Simmer for about 10-15 minutes, stirring occasionally. The compote will thicken slightly as it cooks, but it will continue to thicken as it cools down. For an extra touch of flavor, you can add a pinch of cinnamon or vanilla. Once done, remove it from the heat and let it cool.
- MAKE THE BATTER
Combine all dry ingredients. In a separate bowl, combine all the wet ingredients. Gradually add the dry ingredients to the wet ingredients. Stirring constantly until smooth.
- COOK THE CREPES
Heat a non-stick skillet and lightly oil the pan. Pour or ladle a small amount of batter into the center of the skillet. Immediately tilting and rotating the pan to spread the batter thinly across the surface. The goal is to cover the bottom of the skillet with a thin layer of batter, filling any gaps. Cook the crepe for about 1-2 minutes, until the edges look dry and start lifting from the pan. Use a spatula, and gently flip the crepe to cook the other side for about 10-20 seconds or until lightly golden. Slide the cooked crepe onto a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter, adjusting the heat as necessary and lightly greasing the pan if needed.
- SERVE
Serve the crepes filled with cooled mixed berry compote. Optional to add ricotta cheese. Add fresh berries on top and dust powdered sugar.
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RECOMMENDED RECIPES
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Mixed Berry Crepes
Equipment
- Non-stick skillet
- Ladle
- Mixing bowls
- Saucepan
Ingredients
FOR THE COMPOTE
- 2-4 cups mixed berries, washed and cleaned
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4-1/3 cup sugar, add more sugar to your desired sweetness
- 1/2 teaspoon salt
FOR THE BATTER
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 4 large eggs, beaten
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
COOK THE COMPOTE
- Place the mixed berries in a saucepan over medium-high heat.
- Add lemon juice, sugar, lemon zest, and salt. Simmer for about 10-15 minutes, stirring occasionally. The compote will thicken slightly as it cooks, but it will continue to thicken as it cools down. Set aside.
MAKE THE CREPES
- Heat your non-stick skillet over medium heat. You want the pan to be hot enough that the batter sizzles when it hits the pan, but not so hot that it cooks too quickly or burns.
- Lightly buttering or oiling the skillet is optional, depending on your preference and the quality of your non-stick surface.
- Pour or ladle a small amount of batter into the center of the skillet, immediately tilting and rotating the pan to spread the batter thinly across the surface. The goal is to cover the bottom of the skillet with a thin layer of batter, filling any gaps.
SERVE
- Serve the crepes filled with your cooled compote. The choice is endless when it comes to filling your crepes. You can make it sweet or savory.
Video
Notes
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