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  • Crepes With A Compote Of Summer Fruits

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    Crepes With A Compote Of Summer Fruits
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 125 gm Plain flour, sifted (4oz)
    • 1 pch Salt
    • 1 tsp Caster sugar
    • 1 med -sized egg, plus one yolk
    • 300 ml Lowfat milk, ( 1/2 pint)
    • 2 Tbsp. Melted butter
    • 250 gm Sugar, (8oz)
    • 300 ml Water, ( 1/2 pint)
    • 500 gm Blackcurrants, (or possibly redcurrants) (1lb) Grated rind and juice of 1/2 orange
    • 250 gm Berries such as blackberries and, (8oz) blueberries
    • 250 gm Raspberries, (8oz)
    • 1 Tbsp. Arrowroot
    • 2 Tbsp. Port, (optional)

    Directions

    1. To make the crepe batter, place the flour, salt and caster sugar in a bowl and mix together. Gradually beat in the Large eggs, lowfat milk and butter.
    2. Leave for at least 2 hrs.
    3. Heat a lightly greased 15-18cm (6-7inch) frying pan, stir the batter and use to make 12 crepes. Keep hot.
    4. To make the compote, dissolve the sugar in the water in a pan over a gentle heat, then boil for a few min. Add in blackcurrants (or possibly redcurrants) and orange rind and simmer for 15 min till soft.
    5. Strain the fruit, return the syrup to the pan and bring to the boil.
    6. Mix the arrowroot with the orange juice and stir into the boiling syrup. Cook, stirring, till thickened and clear, then add in the port, if using.
    7. Mix the blackcurrants (or possibly redcurrants) with the other fruits and add in to the syrup. Fill each crepe with a generous portion of compote and arrange on a serving dish.
    8. Serve with cream or possibly creme fraiche.
    9. NOTES : Delicious fruits of the summer to serve with traditional crepes.

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