Lemon Crêpes with Fresh Blueberry Compote

• servings: 4 servings
• total time: 35 minutes

Ingredients

1 cup All-Purpose Flour

2 Pasture-Raised Eggs

½ cup Cream

1 Lemon

6 oz Blueberries

2 Tbsps Fig Spread

1 Tbsp Sugar

2 Tbsps Maple Syrup

1 oz Salted Butter

Directions

1 Prepare the ingredients & make the batter Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Halve the lemon crosswise; squeeze the juice into a small pot, straining out the seeds. In a large bowl, combine the lemon zest and sugar. Using your fingers, massage the lemon zest into the sugar to release the oils. Add the flour, eggs, cream (shaking the packet before opening), and 1/2 cup of water. Whisk vigorously until smooth. (If the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan.)

2 Make the blueberry compote To the pot of lemon juice, add the blueberries, maple syrup, and fig spread; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 4 to 5 minutes, or until the blueberries have broken down and the mixture is thickened. Turn off the heat.

3 Make the crêpes & serve your dish Meanwhile, in a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the blueberry compote. Enjoy!

1 Prepare the ingredients & make the batter Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Halve the lemon crosswise; squeeze the juice into a small pot, straining out the seeds. In a large bowl, combine the lemon zest and sugar. Using your fingers, massage the lemon zest into the sugar to release the oils. Add the flour, eggs, cream (shaking the packet before opening), and 1/2 cup of water. Whisk vigorously until smooth. (If the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan.)

2 Make the blueberry compote To the pot of lemon juice, add the blueberries, maple syrup, and fig spread; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 4 to 5 minutes, or until the blueberries have broken down and the mixture is thickened. Turn off the heat.

3 Make the crêpes & serve your dish Meanwhile, in a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the blueberry compote. Enjoy!

Nutrition

• Calories: 770