These grain-free crêpes with honey citrus compote are as tasty hot off the pan as they are from the fridge the next day.
I hope you’re in the mood for crêpes since that’s what I have for you today. Have no fear, making crêpes is a lot simpler than you think and they’re so wonderfully versatile you’ll want to make a double batch to have extra on hand.
Tender and custard-like with a soft, melt in your mouth texture, grain-free crêpes are as tasty hot off the pan as they are from the fridge the next day. You can either make the batter the night before or cook the crepes ahead of time and just reheat them when you’re ready to serve them.
You just whip the ingredients up in the blender and you’re set. Super versatile, crepes are perfect for breakfast, lunch or dinner and can be served either savory or sweet. Don’t fret if the first one isn’t perfect, it never is, but by the second or third one you’ll have the hang of it. Just make sure you let the batter set up on the bottom before flipping them. (Check by flipping up a corner.)
I’ve paired mine with a medley of honeyed citrus for a sweet version but feel free to switch up the fruit or go savory by adding cheese and sautéed mushrooms instead for example.
I don’t know about you, but around this time of year I start to develop a serious craving for citrus. Blood oranges, cara caras and satsuma tangerines are just a few that have been calling my name lately. And while they are delicious all by themselves, they are altogether heavenly when macerated in a combination of honey and orange blossom water.
The citrus softens and turns into a bright and juicy topping for the barely sweet crêpes. The tartness of the citrus fruit enlivens each mouthful with a bit of tanginess that’s softened and rounded out by the floral sweetness of the honey and orange blossom water.
What do you like to serve crêpes with?
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