Crêpe Expectations
Strawberry-Buttermilk Compote Rolled in Tender French Crepes with Butter Drizzle
30 minutes
Serves 4
BreakfastItalianNut-freeSoy-free
Herb's take
Let's take a quick detour from Paris to Emilia-Romagna: this Italian-inspired crepe roll showcases how buttermilk and strawberries bring tang and sweetness to a breakfast that feels downright Renaissance. You’ll master ultra-thin crepes and a fruit compote that would make Nonna jealous.
Ingredients
Yield
4
Instructions
- 01In a small saucepan, combine strawberries, 1 tablespoon sugar, and 1/4 cup buttermilk. Simmer over medium heat for 8-10 minutes until the berries soften and syrup thickens. Cool slightly.
- 02In a mixing bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
- 03In a separate large bowl, whisk eggs, 3/4 cup buttermilk, 3 tablespoons melted butter, and vanilla extract until smooth.
- 04Gradually whisk the dry ingredients into the wet mixture until you have a thin, lump-free batter.
- 05Let the batter rest for 5 minutes while you heat your skillet.
- 06Heat an 8-inch nonstick skillet over medium heat; brush with a little melted butter.
- 07Pour in about 1/4 cup batter, swirling to coat the skillet in a thin, even layer. Cook until the bottom is set and golden (about 1 minute), then flip and cook 20-30 seconds more. Repeat to make 8 crepes, stacking them on a plate and covering with a towel as you go.
- 08Spread about 2 tablespoons strawberry-buttermilk compote across each crepe. Roll tightly into logs.
- 09Arrange two crepe rolls per plate. Drizzle each serving with the remaining 2 tablespoons melted butter just before serving. Serve warm.
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