Crepes With Blackberry-Rhubarb Compote Recipe

Name: Crepes With Blackberry-Rhubarb Compote Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped rhubarb from 2-4 long stalks; 2 cups blackberries; 2 tablespoons grade B maple syrup; 6 tablespoons freshly squeezed orange juice; 2 tablespoons water; 1/2 teaspoon vanilla extract; 1 cup (5 ounces) all purpose flour; 1 teaspoon sugar; 1/4 teaspoon salt; 1 1/2 cups whole milk; 2 eggs lightly beaten; 3 tablespoons butter, melted

Servings: persons

2 cups chopped rhubarb from 2-4 long stalks
2 cups blackberries
2 tablespoons grade B maple syrup
6 tablespoons freshly squeezed orange juice
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup (5 ounces) all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups whole milk
2 eggs lightly beaten
3 tablespoons butter, melted

1
: Combine all ingredients in a medium saucepan and bring to a boil. Let boil one minute then reduce heat and simmer until liquid is mostly evaporated, about 10 minutes.
2
: While compote is reducing, in a large bowl, whisk together flour, sugar, and salt. Add milk and eggs and whisk until smooth. Cover with plastic wrap and let chill in refrigerator for 30 minutes.
3
Place skillet over medium high heat and brush with butter. When butter is hot, add about 1/4 cup batter to pan, swirling to coat the bottom. Cook until batter begins to brown, about 1 minute, then use a spatula to flip the crepe and cook until other side is golden, about 1 minute more. Remove to a plate and repeat with remaining batter.
4
Top crepes with compote, plus a scoop of ice cream, if desired.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chopped rhubarb from 2-4 long stalks, 2 cups blackberries, 2 tablespoons grade B maple syrup, 6 tablespoons freshly squeezed orange juice, and more.

Yes, Crepes With Blackberry-Rhubarb Compote Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!