Crepes with Blackberry Compote
2 cups flour
3 cups milk
Zest of one orange
2 ounces melted butter
1 pound blackberries
1 cup sugar
Juice of 1 lime
1 cinnamon stick
2 cups water
Pure flour, sugar, milk, orange zest, eggs and melted butter in a blender. Pour
into a bowl and refrigerate for one hour. Rebeat before using.
To make the crepes, heat a small nonstick saute pan over medium heat. Ladle
about 1 tablespoon of the batter into the skillet and swirl it around so the
batter forms a thin layer on the bottom of the pan. Pour any excess batter back
into the bowl. When the batter looks dry (less than a minute), turn the crepe
and cook the other side for another 15 seconds. The crepe should be slightly
golden brown. Repeat until all the batter is used.
To make the compote, place blackberries, sugar, lime juice, cinnamon stick and
water in a saucepan. Cook over medium heat, stirring occasionally, for 45
minutes, or until reduced by half. Let cool. Serve over crepes. Makes 25 crepes
or 10-12 servings.
Per 10 Servings: 736 Calories; 25g Fat; 6g Protein; 129g Carbohydrate; 4g
Dietary Fiber; 62mg Cholesterol; 536mg Sodium.