Description
These Almond Crepes with Warm Berries are a delightful and light breakfast or dessert, featuring soft almond-flavored crepes filled with a warm, sweet berry compote. The nutty almond flavor of the crepes pairs perfectly with the tangy sweetness of mixed berries, creating a delicious, refreshing dish. Ideal for a weekend brunch or a special treat.
Ingredients
Scale
For the Almond Crepes:
- 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
For the 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)
For Serving:
- 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.
- Whisk until smooth and no lumps remain. Let the batter rest for at least 20 minutes (or up to 1 hour) at room temperature.
- Make the Warm Berry Compote:
- In a small saucepan, combine the mixed berries, honey or maple syrup, lemon juice, and lemon zest (if using).
- Heat over medium heat, stirring occasionally, until the berries start to release their juices and the mixture begins to simmer, about 5-7 minutes.
- If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the berry mixture. Let the sauce 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 crepe batter into the center of the skillet and swirl the pan to evenly coat the bottom with a thin layer of batter.
- Cook the crepe for 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute on the other side.
- Remove the crepe from the pan and set aside. Repeat with the remaining batter, stacking the crepes on a plate.
- Assemble the Crepes:
- Place a warm crepe on a plate and spoon some of the warm berry compote in the center.
- Fold the crepe in half or roll it up, then drizzle with more berry sauce on top.
- Dust with powdered sugar and garnish with fresh mint leaves if desired.
- Serve:
- Serve the almond crepes with warm berries immediately for a sweet and satisfying treat. Enjoy with a cup of tea or coffee for a complete brunch experience.
Notes
- For extra richness, you can add a dollop of whipped cream or a scoop of vanilla ice cream on top of the crepes.
- If you don’t have almond extract, you can use a bit more vanilla extract or skip it altogether.
- This recipe can be adapted to make savory crepes by omitting the sugar and vanilla, and filling with savory ingredients like cheese, spinach, or mushrooms.
- For a dairy-free version, use almond milk and coconut oil in place of dairy milk and butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 2 crepes with berry compote
- Calories: 320 kcal
- Sugar: 21g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 7 g
- Cholesterol: 75mg