Crespelle With Blueberry Compote Recipe

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.

Crespelle With Blueberry Compote Recipe
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  • 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
  • 1 pint fresh blueberries
  • 1/2 cup Champagne
  • 3 tablespoons sugar
  • 1 inch piece ginger
  • juice of 1 lemon plus the zest
  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
  6. Place the champagne, sugar, ginger, and zest half the lemon into a pot.
  7. Cook the liquid into a syrup. Taste and adjust to your taste. Either add more sugar, lemon juice, or champagne.
  8. Add the Blueberries and cook at a simmer for 1-2 minutes until the berries are tender.
  9. Strain the juice from the berries and cool. Once cool combine the two back together.
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