Description
Delight in these light and flavorful Almond Crepes served with a warm and tangy mixed berry compote. Combining the subtle nuttiness of almond flour with classic crepe batter, this recipe creates delicate pancakes that are perfectly complemented by a slightly sweet and zesty berry sauce. Ideal for a cozy brunch or an elegant dessert, these crepes are easy to prepare and beautifully presented with a dusting of powdered sugar and fresh mint garnish.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 1/2 cup almond flour (for almond flavor)
- 2 large eggs
- 1 1/2 cups milk (or almond milk for a dairy-free version)
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra almond flavor)
- A pinch of salt
Warm Berry Compote
- 1 1/2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 1 teaspoon cornstarch (optional, for thickening)
Finishing Touches
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnish, optional)
Instructions
- 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 smooth and no lumps remain.
- Rest the Batter: Let the crepe batter rest for at least 20 minutes, or up to 1 hour at room temperature, to allow the flour to hydrate and any bubbles to dissipate for a tender texture.
- Make the Warm Berry Compote: In a small saucepan over medium heat, combine mixed berries, honey or maple syrup, lemon juice, and lemon zest (if using). Stir occasionally and cook until the berries release their juices and the mixture begins to simmer, about 5-7 minutes.
- Thicken the Sauce (Optional): If a thicker compote is preferred, mix cornstarch with 1 tablespoon of water to form a slurry. Stir this into the berry mixture and simmer for another 1-2 minutes until thickened. Remove from heat and set aside.
- 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 batter into the center of the pan, swirling to create a thin, even layer.
- Flip the Crepes: Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook the other side for 30 seconds to 1 minute until cooked through and golden.
- Repeat: Remove the crepe and place it on a plate. Continue cooking the remaining batter, stacking crepes as you go.
- Assemble the Crepes: Place a warm crepe on a serving plate and spoon a generous amount of warm berry compote onto the center. Fold the crepe in half or roll it up, then drizzle additional berry sauce on top.
- Garnish and Serve: Dust the crepes with powdered sugar and garnish with fresh mint leaves if desired. Serve immediately with a cup of tea or coffee for a complete brunch experience.
Notes
- Resting the batter helps produce more tender crepes by allowing the flour to fully hydrate.
- Almond extract is optional but enhances the almond flavor if desired.
- Use dairy-free alternatives like almond milk and coconut oil to make the recipe vegan-friendly.
- For thicker compote, the cornstarch slurry adds a nice consistency—omit if you prefer a thinner sauce.
- Crepes can be prepared ahead of time and reheated briefly in a warm pan before serving.
