Try this Crepes with a Compote of Summer Fruits recipe, or contribute your own.
Suggest a better descriptionMMMMM----------------------FOR THE COMPOTE--------------------------- 250 g Sugar; (8oz) 300 ml Water; ( 1/2 pint) 500 g Blackcurrants; (or -redcurrants) ; (1lb) Grated rind and juice of 1/2 -orange 250 g Berries such as blackberries -and; (8oz) ; blueberries 250 g Raspberries; (8oz) 1 tb Arrowroot 2 tb Port; (optional) To make the crepe batter, place the flour, salt and caster sugar in a bowl and mix together. Gradually beat in the eggs, milk and butter. Leave for at least 2 hours. Heat a lightly greased 15-18cm (6-7inch) frying pan, stir the batter and use to make 12 cr?pes. Keep warm. To make the compote, dissolve the sugar in the water in a pan over a gentle heat, then boil for a few minutes. Add blackcurrants (or redcurrants) and orange rind and simmer for 15 minutes until soft. Strain the fruit, return the syrup to the pan and bring to the boil. Mix the arrowroot with the orange juice and stir into the boiling syrup. Cook, stirring, until thickened and clear, then add the port, if using. Mix the blackcurrants (or redcurrants) with the other fruits and add to the syrup. Fill each crepe with a generous portion of compote and arrange on a serving dish. Serve with cream or creme fraiche. NOTES : Delicious fruits of the summer to serve with traditional crepes.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 6 servings | ||
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Calories: 37 | ||
Calories from Fat: 35 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 27.3mg | 1 % | |
Potassium 2.8mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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