Grain-Free Crêpes with Blueberry-Green Chile Compote
Prep time
Cook time
Total time
This is a particularly interesting recipe with a nice balance of flavors and texture. These are more of a sweet omelette than a crêpe. The secret is to cook a little slower than you would with regular crêpes, and make sure you have enough butter in the pan with each crêpe. They are also quite rich, so you don’t need a big serving!
Author: Connie Ellefson
Recipe type: Dessert
Serves: 8
Ingredients
- 8 crepes (recipe below)
- 2½ cups Blueberry-green Chile Compote (recipe below)
- 1½ cups Honey Vanilla Greek Yoghurt (24 oz)
- optional: whipped cream, mint leaves, sliced almonds,
- sliced fruit for garnish
- Compote:
- 2 cups frozen blueberries
- 3 tablespoons water
- ¼ cup sugar (or less)
- 1 tsp arrow-root powder (to keep it grain-free – otherwise can
- use cornstarch) dissolved in 2 T cold water
- 2-4 T. diced medium-hot green chilies
- Bring all ingredients to a boil, lower heat, and simmer for about 15 minutes.
- Crêpes
- 3 T. melted butter
- 1 C. almond meal (or almonds ground in food processor)
- ¾ tsp. vanilla
- 1 T sugar
- 1 C. milk
- 4 eggs
Instructions
- Prepare blueberry chile compote first and set aside. (Just bring all ingredients to a boil, lower heat, simmer 15 minutes) Prepare crepes while compote simmers.
- Prepare crepes: Mix melted butter, almond meal, vanilla, sugar, and milk in a bowl. Beat in eggs and add milk to adjust thinness, if needed.
- Heat non-stick skillet to medium heat, coat with butter, then pour enough batter in to cover bottom, about 3 tbsp. Cook a minute or two, till fairly well set, and turn. Set aside on plate and prepare remaining crepes. Be sure to re-apply some butter to skillet between each crepe.
- Assemble each crepe on its own plate: On top of the crepe, spread 2-3 tbsp yoghurt, 2 tbsp compote, and roll up. Then top with compote, whipped cream, and any other garnish you wish. Serve.
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