A delicious blueberry compote using a mixture of both fresh and dried blueberries makes a perfect breakfast topping. Try it on gluten free crepes or other breakfast delights for the perfect start to the day. You'll find that this recipe is just absolutely delicious and ready in no time flat. Take a look at how to make this super tasty breakfast confection.
THIS BLUEBERRY COMPOTE RECIPE IS GLUTEN FREE AND DELICIOUS.
A SINFULLY DELICIOUS BLUEBERRY COMPOTE
What makes a breakfast delicious? It's a question that has been presented to me over the years and I have settled on an answer to share with you today. It comes down to the concept of deliciousness, which is derived from all of the senses. We want a dish to have an intoxicating aroma and look sexy on the plate. It needs to have the right texture and a balanced approach to the flavors. Eating is so much more than just the taste of a dish. To make a dish delicious, it needs to please all of the senses.
You will find that the recipes included in this blog post combine into an extremely delicious breakfast. It begins with a delicate, delightful blueberry crepe lightly dusted with sugar, butter and a sprinkle of lemon. So savory all on its own. Next we are going to add some acid and high fruit flavors with the blueberry compote. At this point, it is already delicious... but when we add the subtle cool touch of the vanilla maple whipped cream it really knocks the dish out of the park.
It might take some time to make all the components, but it is worth it. If you don't have the time to make all three recipes, each is delightful on its own. I mean how can you go wrong with blueberry compote, crepes and whipped cream? If you're looking for a truly delicious breakfast, you have found it. All your senses will be satisfied.
GLUTEN FREE BLUEBERRY CREPES
Many of you know that I work hard to NOT use gluten free fillers like GF flour. I'm not a supporter of the use of corn, potato and tapioca starches being used as a replacement for traditional flour. There are a lot of reasons behind that, which I don't have time to get into today... but lets just say that most times the substitute is full of more garbage than the original. Just take a look at sugar-free and fat-free snacks. Yikes!
All that being said, sometimes it is perfectly fine to break the rules. That's why rules are made- right? My family loves crepes and I never get to eat them (although I spend a huge amount of time cooking them for everyone) because they are best when made with traditional all-purpose flour. So, when I decided to make them for myself I figured I would go all out and make the best damn gluten free crepes possible. If we're going to break the rules, might as well swing for the fences.
These gluten free crepes have a delicate feel and are surprisingly resilient. When I first moved to the gluten free lifestyle, I tried some other gluten free crepe recipes that tended to result in brittle crepes that have a leathery feeling. Not particularly appetizing. My suggestion is to purchase the BEST gluten free flour you can find. At my house, I have Bob's Red Mill All Purpose Gluten Free Flour. I like their products overall... particularly the Southern Style White Corn Grits. I make my Southern Cheesy Grits with Bob's white corn grits. Just awesome.
QUICK COOKING TIP: Finding dried blueberries is easy at most specialty food stores. I have purchased them at Whole Foods and I believe that Trader Joe's has a selection there as well. If you're striking out locally, give Bob's Dried Blueberries a try. They're pretty darn good. I like using the dried blueberries for their concentrated flavor. One of the other benefits of using dried fruits is consistency. With fresh fruit you never know the exact ripeness, level of sweetness or water content. Dried fruit doesn't have many of these issues. Just make sure that you are not purchasing candied blueberries or freeze dried blueberries. They won't work for this recipe!
Let's get into this recipe for blueberry compote with gluten free crepes!
BLUEBERRY COMPOTE WITH GLUTEN FREE CREPES
The most delicious blueberry compote is ready in under 20 minutes with melt-in-your-mouth flavor that will make you grin from eat-to-ear with satisfaction.
Ingredients
For the Blueberry Compote
- ½ Cup Dried Blueberries
- ½ Cup Fresh Blueberries
- 1 tablespoon Fresh Lemon Juice
- ½ teaspoon Lemon Zest, grated
- 3 tablespoon Turbinado Sugar
- ¼ Cup Water
For the Gluten Free Crepes
- 1 Cup Gluten Free Flour
- 2 Eggs, large
- ¾ Cup Blueberry Tea,, steeped and cooled
- ½ Cup Milk (2%)
- 1 teaspoon Kosher Salt
- 3 tablespoon Butter, unsalted and melted
- ¼ teaspoon Cinnamon, ground
For the Maple Vanilla Whipped Cream
- 1 Cup Heavy Whipping Cream
- ⅛ teaspoon Vanilla Extract
- 2 tablespoon Maple Syrup
Instructions
For the Blueberry Compote
- Add both types of blueberries to a small sauce pan with the lemon juice and water. Cook over medium heat for 5 minutes.
- After 5 minutes, add in the remaining ingredients, turn the heat to low and continue to stir frequently for 12 more minutes. If the mixture looks to thin, add in more blueberries. If it is too thick, add in more water.
- Set aside to cool while you prepare the crepes.
For the Gluten Free Crepes
- In a large mixing bowl, add in all the ingredients. Mix well, working to beat out any lumps.
- Using a crepe pan heated over medium-high heat, pour in enough batter to make a thin crepe (the amount will be different for every size crepe pan). My suggestion is to start with a ⅓ cup measure and see how the first one turns out… then adjust up or down from there.
- Repeat the process until all the crepe batter is used.
For the Maple Vanilla Whipped Cream
- In a chilled glass bowl, add in the heavy cream. Mix using an electric handheld mixer on high speed until stiff peaks start to form.
- Turn the speed down on the mixer and add in the vanilla and maple syrup. Continue mixing until incorporated. Hold in the refrigerator until you are ready to use it.
Bringing it all together
- I like to add some butter, a sprinkle of lemon and a dusting of sugar to the inside of my crepe before I fold it up. Then I add the blueberry compote, a dollop of whipped cream and a touch more lemon zest.
- Enjoy hot and happy eating!
Nutrition Information
Yield
4Amount Per Serving Calories 353
FINAL THOUGHTS ON THE BLUEBERRY COMPOTE RECIPE:
So as I said earlier, you can make all three recipes together or each one independent of one another to use with other recipes. The blueberry compote would be fantastic on french toast, waffles or a fresh croissant. If you're up to it, go buy some glazed donuts and top them with the blueberry compote. That would be fantastic!
You can make the blueberry crepes without the blueberry tea. Just substitute water for the tea. Or change the flavor to strawberry, acai, raspberry, lemon or orange. Make sure that you steep the tea long enough to concentrate the flavors.
Whether you make one or all of these recipes, I really hope that you enjoy a delicious breakfast or brunch. Happy eating.
[…] you’re looking for some additional brunch ideas, check out my recipe for Gluten Free Crepes with Blueberry Compote or these yummy Cheesy Creamy Grits (they are OUTSTANDING!)… oh I do love brunch… and […]
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Although I did not make the crepes, I did make this blueberry compote and it was divine. Perfectly sublime on french toast. I just adore this recipe.
Hi Gail:
I used to enjoy this blueberry compote but now I'm eating low-carb and I only make it occasionally for my kids' Sunday waffles. Thank you for writing!
Take care,
Scott
[…] you’re not into low carb or could care less about sugar intake… check out my recipe for Blueberry Compote with Gluten Free Crepes. It’s […]