Crepes with Rhubarb and Raspberry Compote

 

Here is my contribution for pancake day, although they are crepes not pancakes.

I still remember a few years ago when I decided to cook brunch at my parent’s house for my Dad for Father’s day. I told Jerome I was making crepes (very thin, usually quite large) and he kept insisting that I was making pancakes (thicker and fluffy). Once I cooked them and he saw the final product, he had to admit that I did actually know what I was talking about and that I had made crepes.

For my birthday last year I was looking for somewhere new to have brunch and I found Toast in East Perth. As soon as I saw crepes with rhubarb and raspberry compote on the menu I was sold. It is now one of my favourite places for breakfast/brunch and they also make a great juice called the ‘beach bear’ (pineapple, apple, ginger and mint). I’m honestly thinking about getting a juice maker at home just so I can try to make that juice!

So, inspired by my favourite crepes at Toast, I decided to see if I could replicate the flavours at home and make my own rhubarb and raspberry compote. I have to say that the final result exceeded my expectation. I was so happy with the compote that I could happily eat just that. I like very tart sweets, so you may want to add more sugar if you prefer things a bit sweeter. I’ve also included the crepe recipe that I have used for years, from The Beginner’s Cookbook by Family Circle.

Crepes with Rhubarb and Raspberry compote

Ingredients

Rhubarb and Raspberry compote – makes about 500g of compote

• 300g (final weight) of rhubarb – sliced into 1cm pieces
• 50ml orange juice (juice of one orange)
• ½ teaspoon of orange zest
• 125g golden caster sugar (or more to taste – normal caster sugar could also be used)
• 150g raspberries (I used frozen)

Crepes (makes approximately 9 – can be doubled for more)

• 125g plain flour
• 1 teaspoon baking powder
• 1 egg – lightly beaten
• 375ml milk
• 15g butter – melted
• Extra butter, margarine or unflavoured oil to cook

Method

Rhubarb and Raspberry compote

1. Place the rhubarb, sugar, orange juice and zest into a medium sized saucepan and place over a medium – low heat. Bring to a simmer, stirring occasionally and cook until the rhubarb starts to soften (5-10 minutes).
2. Add the raspberries and simmer for another 15-20 minutes until the rhubarb is tender and the raspberries have dissolved into the sauce. Taste while it is cooking and add more sugar if it is too tart. It will depend on your taste as well as the tartness/sweetness of the ingredients you are using.
3. Serve hot as a sauce or allow to cool then place (in a jar/container) in the fridge until needed.

Crepes

4. Sift the flour and baking powder into a bowl and then add the wet ingredients (egg, milk and melted butter). Stir (I prefer to use a whisk) the mix until smooth. Cover with plastic wrap and leave to stand for at least an hour (I usually put it in the fridge).
5. When you are ready to cook, stir the crepe mix again to check the thickness and add more milk if it is too thick (it will be quite runny).
6. Heat a medium sized frying pan (or crepe pan) over a medium-high heat. Grease the pan slightly with butter, margarine or oil and then pour approximately ¼ cup of the mix into the pan (I usually use a ladle, but you could also pour from a jug or use a measuring cup if you want them all to be the same).
7. Lift the pan up and rotate it slightly in a circular motion to spread the mix to form a thin circle. Cook until the base is golden and then flip to cook the other side. Repeat (greasing the pan in between) until they are all cooked.
8. I usually stack the crepes with some baking paper in between and keep them in a (very) low oven to stay warm. Before serving, fill with your filling of choice (in this case the compote), roll or fold and warm slightly in the pan before serving with additional compote on the side. Dust with icing sugar and toasted flaked almonds.

Other fillings I like include:

• Ham, cheese and mushrooms;
• Leeks in a béchamel sauce;
• Lemon curd; and the classic
• Sugar and lemon juice.

Crepe recipe adapted from The Beginner’s Cookbook – Family Circle 2007

My cook book library – recipe number 7