Sunday Brunch

Sunday, July 27, 2008

Crepes with Cherry-Nectarine Compote
Score one for improvisational cooking! We liked this dish best after we lined our crepes with sour cream.


2 eggs, beaten
1 1/2 cups milk
1 Tbs vegetable oil
1/2 tsp salt
1 cup flour

Mix well. Heat greased non-stick skillet on medium heat. Drop 3 tablespoons mix into pan. Brown on one side, remove from pan. Keep warm.

Cherry-Nectarine Compote

2 cups frozen cherries
1 half nectarine, diced
1 Tbs brown sugar
1 Tbs white wine

Place berries in pan on high heat. Bring to boil. Add brown sugar and cook down until juice has thickened to a sauce-like consistency. Reduce heat to low. Add nectarine and wine. Simmer, stirring occasionally, on low heat ten minutes. Serve over crepes.


S. Mehrens said...

I'm very impressed. It's been at least 12 years since I made crepes. I think the fact that I burnt my hand pretty bad on the crepe pan as scared me from making them, but now you've inspired me. :)

Heidi said...

Those look delicious. Another score for Kelly and her wonderful recipes. And I love the new look to your blog! :)

Leeann said...

Uh.... yum!

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