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Almond Crepes with Warm Berry Compote Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 34 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Stovetop
  • Cuisine: American, French-inspired
  • Diet: Gluten Free (if using gluten-free flour instead of all-purpose), Vegetarian

Description

Delicious and delicate Almond Crepes served with a warm mixed berry compote. These crepes combine the subtle nutty flavor of almond flour with a classic crepe batter, topped with a vibrant, naturally sweetened sauce of berries, honey, and lemon. Perfect for a sweet brunch or dessert, this recipe features a dairy-free option and a light, fresh garnish to complete the dish.

Ingredients

Scale

Crepe Batter

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 2 large eggs
  • 1 1/2 cups milk or almond milk (for dairy-free)
  • 2 tablespoons melted butter or coconut oil (for dairy-free)
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • A pinch of salt

Warm Berry Compote

  • 1 1/2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon cornstarch (optional, for thickening)

Garnish

  • Powdered sugar (for dusting)
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the Almond Crepes: In a medium bowl, whisk together the all-purpose flour, almond flour, eggs, milk, melted butter, sugar, vanilla extract, almond extract (if using), and a pinch of salt until the batter is smooth with no lumps.
  2. Rest the Batter: Let the batter rest at room temperature for at least 20 minutes to up to 1 hour to allow the flour to fully hydrate and ensure tender crepes.
  3. Make the Warm Berry Compote: In a small saucepan, combine mixed berries, honey or maple syrup, fresh lemon juice, and lemon zest (if using). Heat over medium, stirring occasionally, until berries release juices and the mixture begins to simmer, about 5-7 minutes.
  4. Thicken the Sauce (optional): If thicker compote is desired, mix cornstarch with 1 tablespoon water to form a slurry and stir into the berry mixture. Simmer for an additional 1-2 minutes until thickened. Remove from heat and set aside.
  5. Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of the crepe batter into the center of the pan and swirl to evenly coat the bottom with a thin layer.
  6. Cook Both Sides: Cook the crepe for 1-2 minutes until edges lift and bottom is lightly golden, then flip and cook for an additional 30 seconds to 1 minute on the other side.
  7. Repeat: Remove crepes and stack on a plate. Repeat cooking with remaining batter.
  8. Assemble the Crepes: Place a warm crepe on a plate, spoon warm berry compote in the center, then fold the crepe in half or roll it up. Drizzle with additional berry sauce.
  9. Garnish and Serve: Dust with powdered sugar and garnish with fresh mint leaves if desired. Serve immediately for a fresh and sweet brunch or dessert treat.

Notes

  • Resting the batter is essential for tender crepes.
  • Use almond milk and coconut oil to make the recipe dairy-free.
  • Adjust sweetness of compote by varying honey or maple syrup amount.
  • For a thicker compote, use cornstarch slurry as indicated.
  • Crepes can be made ahead and gently reheated before serving.
  • Garnish with fresh mint to add color and fresh aroma.

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Find it online: https://simplehomecookingtips.com/almond-crepes-with-warm-berry-compote-recipe/