Crespelle with Blueberry Compote Recipe

Jul 19, 2011 6:01 pm

The Italian take on crepes for dessert

Crespelle with blueberry compote
Let's see: a crepe covered in blueberry compote and topped with ice cream. Yeah, that might be good.

At the recently opened Bread & Tulips in NYC, Chef Benjamin Lambert specializes in Italian-inspired cuisine with an emphasis on sustainable, responsibly sourced ingredients. That extends to dessert, like this colorful, summer-y take on an Italian crepe (or crespelle), with ripe blueberries cooked into a delicious compote with champagne and ginger, which he shares with Food Republic. Top it off with a scoop of vanilla ice cream and all will seem right with the world.

Servings: 1 crespelle


3/4 cup all purpose flour
2 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons butter
Blueberry Compote
1 pint fresh blueberries
1/2 cup Champagne
3 tablespoons sugar
1 inch piece ginger, peeled
juice of 1 lemon plus the zest

For the Crespelle:

  1. Preheat oven 450.
  2. Melt the butter.
  3. Mix all the ingredients in a mixing bowl. Finish with the butter.
  4. Coat an 8-inch nonstick saute pan with butter. Add the batter until it comes 2/3 of the way up the side of the pan and place in the oven. Bake for 15/20 minutes. It should resemble a pancake only a little softer.
  5. When done flip out of the pan and serve with Blueberry Compote

For the Blueberry Compote:

  1. Place the champagne, sugar, ginger, and zest half the lemon into a pot.
  2. Cook the liquid into a syrup. Taste and adjust to your taste. Either add more sugar, lemon juice, or champagne.
  3. Add the Blueberries and cook at a simmer for 1-2 minutes until the berries are tender.
  4. Strain the juice from the berries and cool. Once cool combine the two back together.
Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
25 minutes
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