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Crepes Filled with Strawberry Compote

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 4 - 6 servings (2 crepes per serving)
Serve these lovely strawberry-orange marmalade filled crepes for brunch on Father's Day. Dad will love them, and will be so appreciative.

1 1/4 cups all-purpose flour
pinch of salt
3 eggs, beaten
1 1/2 cups of milk
1 tablespoon vegetable oil or melted butter

Strawberry Compote
2 (pint size) baskets strawberries
1 tsp. lemon juice
1-2 tbsp. orange liqueur (such as Grand Marnier) optional
2 tsp. unsalted butter
2 tsp. orange marmalade

Whipped Cream or Double Cream

Snift the flour and salt into a bowl. Add the eggs and half the milk ad stir un1til mixed in, then add remaining milk and beat until smooth. Stir in oil or melted butter and leave for 30 minutes. Heat a non-stick pan and moisten with a little oil or butter. Pour in a large spoonful of the batter, swirling it around the pan to make a thin crepe. Cook until both sides are golden and bubbling. Stack the cooked crepes together. Fill with the warm compote, and serve with whipped or double cream.

Strawberry Compote
Wash, hull and dry the strawberreis, then slice them. Melt the butter and saute' strawberries with the 1 tsp. lemon juice for a few minutes over medium heat. Stir in the marmalade and warm through until melted. Fill crepes with compote.

Tip: If desired, add 1-2 tablespoons of orange liqueur such as Grand Marnier when you are sauteeing the strawberries.

Makes 4 - 6 servings (2 crepes per serving).

Source: DianasDesserts.com
Date: May 13, 2003


Reviewer: Holly
The crepes were excellent but anyone can have a go at them. What I wish to review is the compote this was extravagant! It complimented the crepes perfectly, when I made this dish at school I got chef of the week! Give it a go!


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