I used frozen blueberries in these crepes, but fresh berries of any variety would be delightful here.
Makes 10-11 crepes.
- 3 c fresh or frozen berries
- granulated sugar to taste
- pinch of salt
- 1 c all-purpose flour
- 1/4 tsp sea salt
- 1 tsp sugar (optional)
- 2 large eggs
- 2 Tbsp vegetable oil
- 1/4 tsp honey (optional)
- 2/3 c milk (soy or nut milk also works)
- 1 Tbsp high-heat cooking oil
- 1 1/2-2 c cottage cheese
- powdered sugar to top
- For the berry compote: Chop large berries such as strawberries. For smaller berries, leave whole.
- Place berries in a medium, heavy pot and bring to a boil over medium heat. Add sugar and salt, simmering until excess water evaporates and compote is a nice consistency. Remove from heat and set aside.
- Prepare batter by mixing flour, salt, and sugar in a medium bowl.
- In a small bowl, whisk together eggs, vegetable oil, honey and milk until well-beaten.
- Heat griddle or crepe/omelet pan to 400 degrees F or medium high.
- While griddle is heating, incorporate dry and wet ingredients, then add a little water, just enough to make a smooth batter that drizzles off your whisk with the consistency of royal icing.
- Oil griddle with some of the high-heat oil. Bring back up to temperature. Ladle batter in 1/4-1/3 cup amounts, spreading batter out lightly in a thin disc.
- When crepes are cooked to within one inch of the center, flip them over and cook for a similar amount of time on the second side. (Crepes should have nice golden speckles.)
- Place 2-3 tablespoons of cottage cheese in each crepe along with a similar amount of fruit compote. Roll them up and dust with powdered sugar. Drizzle fruit compote on top. Serve hot.