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.


Crepes:

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.

3 comments:

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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