Petit Pot Crêpes with Raspberry Rhubarb Compote
These are super easy, blender batter crêpes filled with Petit Pot vanilla custard and served with whipped cream and raspberry rhubarb compote. You can make the batter up to a day in advance and then fry ‘em up in some butter and serve with your favorite toppings. The batter allows the vanilla to shine and you end up tasting all the deliciousness of the butter, vanilla, and Petit Pot. A perfect and easy brunch item that won’t break the bank and won’t take up all your time! Let’s get cookin’!
**Recipe adapted from Sally’s Baking Recipes
INGREDIENTS
3 tbsp unsalted butter, plus 3-4 tbsp more for the pan
1 cup all-purpose flour
1 tbsp granulated sugar
1/4 tsp kosher salt
3/4 cup whole milk
2 large eggs
1 1/2 tsp vanilla extract or vanilla bean paste
1 Petit Pot vanilla flavor, for filling crêpes
Powdered sugar and fresh whipped cream, for topping
RASPBERRY RHUBARB COMPOTE
1/4 cup raspberries, rinsed
1/2 cup rhubarb, cut into 1/4 inch pieces and rinsed
3/4 cup granulated sugar
Squeeze of fresh lemon juice, roughly 2 tbsp
1 tsp vanilla extract or vanilla bean paste
Instructions
Begin by melting 3 tbsp butter. Combine melted butter, flour, sugar, salt, milk, eggs, and vanilla in a mixer or blender. Blend until smooth (about 30 seconds - 1 minute). Cover with plastic wrap and allow to sit for a minimum of 30 minutes, maximum overnight. When ready to use, mix once more with a whisk before pouring/cooking.
While batter is in the fridge, combine raspberries, rhubarb, sugar, lemon, and vanilla in a small saucepan. Smoosh down the raspberries and rhubarb and allow the mixture to simmer until the mixture liquifies down. This process should take about 20-30 minutes. Take off the heat and allow to cool.
When you are ready to cook your crêpes, place an 8” skillet on a medium high heat. Butter the pan and pour roughly 3 tbsp of the batter onto the pan. Remember, you want a thin crêpe, so don’t add too much to the pan! Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crêpe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Once flipped, cook the other side for only about 30 seconds and then transfer to a plate. Repeat with the remaining batter, making sure to butter the pan between each crêpe.
Fill each crêpe with the vanilla Petit Pot (a thin layer of Petit Pot is great!). Stack them and serve with fresh, slightly sweet whipped cream and that raspberry rhubarb sauce/compote. Enjoy!
