Dairy-Free Crepes with Cherry Compote

Mariani Crepes 1.jpg

INGREDIENTS

For the Crepes:

  • 1 cup all-purpose flour

  • 1 tablespoon granulated sugar

  • ¼ teaspoon salt

  • 2 tablespoons coconut oil, melted (plus 3-4 tablespoons for greasing the pan)

  • 1 cup Vanilla Mariani Walnutmilk, room temperature

  • ¼ cup water, room temperature

  • 2 large eggs, room temperature

For the Cherry Compote:

  • 8 oz frozen, pitted cherries.

  • Juice of ½ a medium orange

  • 1 tablespoon granulated sugar

INSTRUCTIONS

  1. Place all crepe ingredients in a blender and blend until combined. Transfer the mixture to the refrigerator and chill for 30 minutes.

  2. While the crepe batter is chilling, prepare the cherry compote. Place the cherries, orange juice, and sugar in a medium saucepan over medium heat. Cook for 4-5 minutes, until the cherries are soft and melty. Once the cherries become soft, remove them from the pan with a slotted spoon. Let the juice continue to simmer for 3-4 minutes, until it attains a syrup-like consistency. Add the cherries back to the saucepan and stir them with the juice. Remove from heat and set aside.

  3. When the crepe batter is done chilling, place an 8-inch skillet over medium heat. Grease the skillet, then pour in ¼ cup of crepe batter. Swirl the pan around so that the batter covers the entire surface. Cook for 1 minute on each side. Repeat until you have used all of the batter.

  4. Assemble the crepes. Place a crepe flat on a large plate. Place some cherry compote in the center. Fold the crepe into quarters to create a triangle shape. Top with whipped cream or a dusting of confectioner’s sugar.

Dairy-free Crepes with Cherry Compote

Dairy-free Crepes with Cherry Compote
Yield: 10 crepes
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Crepes
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil, melted (plus 3-4 tablespoons for greasing the pan)
  • 1 cup Vanilla Mariani Walnutmilk, room temperature
  • ¼ cup water, room temperature
  • 2 large eggs, room temperature
Cherry Compote
  • 8 oz frozen, pitted cherries.
  • Juice of ½ a medium orange
  • 1 tablespoon granulated sugar

Instructions

  1. Place all crepe ingredients in a blender and blend until combined. Transfer the mixture to the refrigerator and chill for 30 minutes.
  2. While the crepe batter is chilling, prepare the cherry compote. Place the cherries, orange juice, and sugar in a medium saucepan over medium heat. Cook for 4-5 minutes, until the cherries are soft and melty. Once the cherries become soft, remove them from the pan with a slotted spoon. Let the juice continue to simmer for 3-4 minutes, until it attains a syrup-like consistency. Add the cherries back to the saucepan and stir them with the juice. Remove from heat and set aside.
  3. When the crepe batter is done chilling, place an 8-inch skillet over medium heat. Grease the skillet, then pour in ¼ cup of crepe batter. Swirl the pan around so that the batter covers the entire surface. Cook for 1 minute on each side. Repeat until you have used all of the batter.
  4. Assemble the crepes. Place a crepe flat on a large plate. Place some cherry compote in the center. Fold the crepe into quarters to create a triangle shape. Top with whipped cream or a dusting of confectioner’s sugar.
Kristen Holden