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.
Servings: 4
Calories: 353kcal
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
Calories: 353kcal