Soy Crepe Purses With Raspberry And Ginger Compote

1. 1

   Sift the flour and a pinch of salt into a medium bowl. Mix the milk and 1 tsp sugar in a small bowl. Add to the flour and whisk until smooth. Let stand for 10 mins.

2. 2

   For the compote, place 3 tbsp sugar and 2 tbsp water in a small saucepan on medium heat. Cook until caramelized. Stir in the cardamom, ginger and lime juice and bring to a boil. Remove from heat and stir in the raspberries and cilantro. For the vanilla cream, beat the cream and vanilla extract in a medium bowl until stiff.

3. 3

   Heat 1 tsp oil in a 7-inch nonstick skillet on medium heat. Add 1/4 of the batter and swirl pan to coat the bottom; cook until lightly browned, turning once. Repeat with the remaining oil and batter.

4. 4

   Place 1 crepe into a small bowl and place 1/4 of the vanilla cream in the center. Gather the edge of the crepe into a purse and tie with kitchen string. Repeat with the remaining crepes and vanilla cream. Spoon the compote into 4 dishes and top each with a crepe purse.

* Per serving · 4 servings · Values may vary.