Stuffed Crepes with Fruit Compote Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crepes:</li><li class="ingredients-single-item">125g all-purpose flour</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">300ml milk</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">30g unsalted butter, melted, plus extra for cooking</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g cream cheese, softened</li><li class="ingredients-single-item">60g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml whipping cream</li><li class="ingredients-single-item">For the fruit compote:</li><li class="ingredients-single-item">300g mixed berries (strawberries, blueberries, raspberries)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp cold water</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">Powdered sugar for dusting</li><li class="ingredients-single-item">Fresh mint leaves (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">20-22cm non-stick frying pan or crepe pan</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Offset spatula or thin flexible spatula</li><li class="equipment-single-item">Electric mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the crepe batter: Combine flour, eggs, milk, sugar, melted butter, salt, and vanilla extract in a blender. Blend for about 30 seconds until completely smooth. The batter should be thin and pourable, similar to heavy cream consistency. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, resulting in more tender crepes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the batter rests, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cheese mixture in thirds, being careful not to deflate the mixture. Cover and refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the fruit compote, combine berries, sugar, and lemon juice in a medium saucepan over medium heat. If using strawberries, quarter them first. Cook for 5-7 minutes until the berries release their juices and begin to break down slightly. In a small bowl, whisk together cornstarch and cold water to create a slurry, then slowly add to the simmering fruit mixture, stirring constantly. Continue cooking for another 2-3 minutes until the compote thickens. Remove from heat and allow to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat a non-stick pan or crepe pan over medium heat. Lightly brush with melted butter. Give the crepe batter a quick stir if it has separated. Pour approximately 60ml (¼ cup) of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle. The first crepe is often a test run, so don't worry if it's not perfect.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the crepe for about 1-2 minutes until the edges begin to brown and the surface looks dry. Carefully lift an edge with your spatula and flip the crepe in one swift motion. Cook for another 30-60 seconds on the second side until lightly golden. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter, stacking crepes between layers of parchment paper if needed to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To assemble, lay a crepe flat on a serving plate. Spread about 2 tablespoons of the cream cheese filling over half of the crepe. Fold the crepe in half over the filling, then fold in half again to form a quarter circle. Alternatively, spread the filling across the entire crepe and roll it up. Repeat with remaining crepes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Top each serving (2 crepes per person) with a generous spoonful of the berry compote. Dust lightly with powdered sugar and garnish with fresh mint if desired. Serve immediately while still warm, though the crepes can be assembled up to 30 minutes ahead and kept at room temperature.</li></ol>