Description

These Almond Crepes with Warm Berries combine delicate, thin crepes enhanced with almond flour for a nutty flavor, paired with a luscious warm berry compote sweetened naturally with honey or maple syrup. Perfect for a light breakfast or elegant brunch, this recipe offers a delightful balance of tender crepes and vibrant, fruity sauce, garnished with powdered sugar and fresh mint for a refreshing finish.

Ingredients

Scale

Crepes

1 cup all-purpose flour
1/2 cup almond flour
2 large eggs
1 1/2 cups milk (or almond milk for dairy-free)
2 tablespoons melted butter (or coconut oil for dairy-free)
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
A pinch of salt

Warm Berry Compote

1 1/2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
2 tablespoons honey or maple syrup
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon cornstarch (optional, for thickening)

Garnish

Powdered sugar (for dusting)
Fresh mint leaves (optional)

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Instructions

Prepare the Almond Crepes: In a medium bowl, whisk together the all-purpose flour, almond flour, eggs, milk, melted butter, sugar, vanilla extract, almond extract if using, and a pinch of salt until smooth.
Let the Batter Rest: Allow the batter to rest at room temperature for at least 20 minutes or up to 1 hour to ensure better texture and fewer lumps in the crepes.
Make the Warm Berry Compote: In a small saucepan, combine the mixed berries, honey or maple syrup, lemon juice, and lemon zest if using.
Cook the Berry Mixture: Heat over medium heat, stirring occasionally until the berries release their juices and the mixture begins to simmer, about 5 to 7 minutes.
Thicken the Sauce (Optional): To thicken, stir together the cornstarch with 1 tablespoon water to create a slurry, then mix into the berry compote and simmer for an additional 1 to 2 minutes until thickened. Remove from heat and set aside.
Heat the Pan: Preheat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil to prevent sticking.
Cook the Crepes: Pour about 1/4 cup of batter into the center of the hot skillet and quickly swirl the pan to spread the batter into an even, thin layer covering the bottom of the pan.
Flip the Crepes: Cook for 1 to 2 minutes, until the edges lift and the bottom is lightly golden, then carefully flip and cook for another 30 seconds to 1 minute on the other side.
Stack the Crepes: Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the cooked crepes.
Assemble the Crepes: Place a warm crepe on a serving plate, spoon a generous amount of warm berry compote in the center.
Fold or Roll: Fold the crepe in half or roll it up, then drizzle additional berry sauce over the top.
Garnish: Dust the crepes with powdered sugar and add fresh mint leaves as desired for a fresh touch.
Serve Immediately: Serve the almond crepes topped with warm berries right away, pairing beautifully with tea or coffee for a delightful brunch or dessert.

Notes

For a dairy-free version, substitute milk with almond milk and butter with coconut oil.
Allowing the batter to rest improves the texture and prevents tearing during cooking.
The cornstarch slurry is optional and can be omitted if you prefer a runnier berry sauce.
Use a non-stick pan or crepe pan for best results when cooking the crepes.
Fresh berries can be substituted based on seasonality or personal preference.
For extra almond flavor, do not skip the almond extract but use sparingly to avoid overpowering the crepes.
Leftover crepes can be refrigerated and gently reheated before serving.