Vanilla Crepes with Strawberry-Mango Compote
Delight in the harmonious balance of delicate homemade crepes, infused with a light hint of vanilla. The crepes envelope a luscious compote of ripe strawberries and mangoes, kissed with a touch of Riesling and the earthy crunch of walnuts. Topped with velvety whipped cream, it's a breakfast that resembles a decadent dessert.
4
Servings
400
Calories
12
Ingredients
Ingredients
flour
1 cup (none)
whole egg
1 (none)
egg yolk
1 (none)
salt
1 pinch (none)
milk
1 1/4 cups (none)
vanilla
1/2 teaspoon (none)
butter
1/4 cup (divided, melted)
brown sugar
1/4 cup (none)
strawberries
2 dozen (hulled, halved)
ripe mangoes
2 (peeled, sliced)
Riesling wine
1/4 cup (none)
chopped walnuts
1/4 cup (none)
Instructions
1
In a mixing bowl, combine the flour, whole egg, and egg yolk until well incorporated.
2
Gradually whisk in the salt and milk, ensuring the batter is smooth and free of lumps.
3
Cover the batter and refrigerate for at least 4 hours to allow flavors to meld.
4
Before cooking crepes, melt a tablespoon of butter in a hot skillet until lightly browned. Whisk this butter into the crepe batter for added richness.
5
Pour a ladle of crepe batter into the hot skillet, tilting the pan to spread the batter evenly.
6
Cook until small bubbles appear on the surface, then gently flip and cook for a few more seconds until golden.
7
Remove from the skillet and repeat with remaining batter.
8
For the compote, melt the remaining butter in another pan over medium heat. Add brown sugar and stir until it starts to caramelize.
9
Add the strawberries, mango slices, and a splash of Riesling wine. Cook until the fruits are tender and the sauce thickens to a fudgy consistency.
10
Stir in the chopped walnuts and remove from heat.
11
Spoon a generous amount of fruit compote onto each crepe, roll them up, and drizzle additional sauce over the top.
12
Optionally, top with whipped cream, extra walnuts, and fresh fruits before serving.
Nutrition Information
15 g
Fat
56.25 g
Carbs
7.25 g
Protein
2.5 g
Fiber
22.5 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these crepes?
The crepes are infused with a light hint of vanilla and filled with a strawberry-mango compote.
How many servings does this recipe make?
This recipe makes 4 servings.
How long should the crepe batter rest in the refrigerator?
The batter should be covered and refrigerated for at least 4 hours to allow the flavors to meld.
What fruits are used in the compote?
The compote uses 2 dozen hulled and halved strawberries and 2 peeled and sliced ripe mangoes.
Is there alcohol in this recipe?
Yes, the recipe uses 1/4 cup of Riesling wine in the fruit compote.
What kind of nuts are included?
The recipe includes 1/4 cup of chopped walnuts for an earthy crunch.
How many calories are in one serving?
Each serving contains 400 calories.
What is the fat content per serving?
There are 15 g of fat per serving.
How much protein is in these crepes?
Each serving provides 7.25 g of protein.
What is the carbohydrate count per serving?
There are 56.25 g of carbohydrates per serving.
How much sugar is in this dish?
There is 22.5 g of sugar per serving.
Does the recipe use whole eggs?
The recipe calls for one whole egg and one additional egg yolk.
How is the butter prepared for the batter?
One tablespoon of butter is melted in a hot skillet until lightly browned and then whisked into the batter for richness.
What type of sugar is used for the fruit compote?
1/4 cup of brown sugar is used to caramelize the fruit.
How do you know when the crepe is ready to flip?
The crepe is ready to flip when small bubbles appear on the surface.
What is the consistency of the compote sauce?
The sauce should be cooked until it thickens to a fudgy consistency.
How much milk is required for the batter?
The recipe requires 1 1/4 cups of milk.
How much vanilla is used?
The recipe uses 1/2 teaspoon of vanilla.
How much flour is needed for the crepe batter?
You will need 1 cup of flour.
What are the recommended toppings?
Optional toppings include whipped cream, extra walnuts, and fresh fruits.
Is there any fiber in this recipe?
Yes, there is 2.5 g of fiber per serving.
How are the crepes assembled?
Spoon the fruit compote onto each crepe, roll them up, and drizzle additional sauce over the top.
What tags are associated with this recipe?
Tags include breakfast, crepes, strawberry, mango, compote, vanilla, dessert, brunch, sweet, and fruit.
How much salt is in the recipe?
One pinch of salt is used in the batter.
What is the total number of ingredients?
There are 12 ingredients in total.
Can this recipe be served for brunch?
Yes, it is tagged as a brunch recipe and described as a breakfast that resembles a dessert.
What is the preparation for the mangoes?
The mangoes should be peeled and sliced.
How much Riesling wine is used?
The recipe uses 1/4 cup of Riesling wine.
What should the heat be for cooking the compote?
The compote should be cooked over medium heat.
How do you ensure the batter is smooth?
Gradually whisk in the salt and milk to ensure the batter is free of lumps.