Description
Delight in these delicate Almond Crepes with Warm Berries, a perfect sweet brunch or dessert option. Light and thin almond-infused crepes are paired with a luscious warm mixed berry compote enhanced by honey and citrus zest. Finished with a dusting of powdered sugar and optional fresh mint, this recipe balances nutty flavors with the bright, fresh sweetness of berries, ideal for a cozy morning or elegant treat.
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 Serving
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnish, optional)
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 and free of lumps.
- Rest the Batter: Allow the crepe batter to rest at room temperature for at least 20 minutes, or up to 1 hour, to improve texture and develop flavors.
- Make the Warm Berry Compote: In a small saucepan, combine the mixed berries, honey or maple syrup, fresh lemon juice, and lemon zest (if using).
- Simmer the Berries: Heat the berry mixture over medium heat, stirring occasionally until the berries begin to release their juices and the mixture starts simmering, about 5 to 7 minutes.
- Thicken the Sauce (Optional): For a thicker compote, mix cornstarch with 1 tablespoon of water to make a slurry, then stir it into the simmering berries. Continue cooking for 1 to 2 minutes until the sauce thickens, then remove from heat and set aside.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter into the center of the pan, swirling to spread a thin, even layer.
- Cook First Side: Let the crepe cook for 1 to 2 minutes until the edges lift and the bottom turns lightly golden brown.
- Flip Crepe: Carefully flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute on the other side until lightly golden.
- Repeat and Stack: Remove the cooked crepe and place it on a plate. Continue cooking remaining batter similarly, stacking crepes as you go.
- Assemble the Crepes: Place a warm crepe on a serving plate, spoon warm berry compote into the center, and fold the crepe in half or roll it up.
- Finish Presentation: Drizzle more berry sauce over the top of the crepes, dust with powdered sugar, and garnish with fresh mint leaves if desired.
- Serve: Serve these almond crepes immediately, perfect alongside a hot cup of tea or coffee for a delightful brunch or dessert experience.
Notes
- For a dairy-free version, substitute milk with almond milk and butter with coconut oil.
- Letting the batter rest improves crepe texture and makes them easier to cook thinly.
- Cornstarch is optional and used only if a thicker berry compote is preferred.
- Fresh mint adds a refreshing aroma and visual appeal but can be omitted.
- Use a non-stick pan or seasoned crepe pan for best cooking results.
- Adjust the sugar and honey/maple syrup levels based on berry sweetness and personal taste.
