Crêpe with Strawberry compote and Pistachios

hen hubby introduced me to crêpes a couple of years ago, he called them the 'American Dosa'! These were the times when it had only been a short few weeks after I had arrived to the US after getting married and hubby was getting me acquainted with the local cuisine. There was this crêpe place near work that made the most amazing savory mushroom crêpes, he claimed. I totally loved them too. The sauteed mushrooms in a thick creamy gravy wrapped in a crispy yet soft crêpe. We went there several times. This was what seems like an age ago. Since then the place closed down and the exotic taste of the mushroom crêpe became a distant memory. Until one evening recently we drove down to a mall that is kinda far but we've always wanted to go there. We spotted a crêpe store in one of those food courts. This rekindled the memories of all the sweet and savory goodness of this great French dish.  We enjoyed all different kinds and now that I was a food blogger, I decided to make it for myself :)

A crêpe is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings. (Wikipedia)

They are easy, fun and extremely versatile... sweet, savory, serve them for breakfast, meal, dessert everyone will keep asking for more.

Paper thin light delicious crepes with fruity sweet strawberries and the heavenly spread nutella and the bite of pistachios... ahh... it was mouthwatering... hubby dear has already asked me to make it for the next weekend again... music to my ears :)

Ingredients: 

For Crêpe- makes 6

All purpose flour ........................ 1/2 cup

Atta ...................................... 1/2 cup

Egg ....................................... 1

Sugar ..................................... 1 tbsp

Vanilla .................................... 1/2 tsp

Milk ....................................... 1 cup

Salt ....................................... a pinch

Butter .................................... 1 tbsp melted +  butter or cooking spray for cooking the crêpes

Method:

1. Combine all the ingredients in a blender and pulse for 30 sec to a smooth batter or with a hand blender. Keep covered in the refrigerator for 45 minutes.

2. Heat an 8-inch nonstick pan over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup batter into the hot pan, twirling the pan so the batter spreads  evenly into a very thin layer. Cook about 30 sec to 1 min until the crepe comes away from the sides of the pan. Gently flip the crepe over with spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used. 

3. Use instantly. For storage, after they have cooled store in ziplocs in the refrigerator for several days or in the freezer for up to a month. When using frozen crepes, thaw before using.

For Strawberry Compote-

Ingredients: makes 1 cup

Strawberries ......................... 1 1/4 cup halved

Sugar .................................. 3-4 tbsp

Orange juice ......................... 1/2 cup freshly squeezed

Lemon zest or juice ................. 1/2 tsp

Cinnamon ............................. a pinch

Pistachios, powdered sugar and nutella for garnishing

Method:

1. Mix all ingredients in a medium saucepan and simmer for 25-30 minutes on medium to medium low heat. Serve warm.

To serve:

1. Fold the Crêpe like a napkin, arrange on a plate, top with strawberry compote (or you can carefully roll the crepes and fill with the compote), garnish with pistachios and nutella. Dust with some powdered sugar and serve topped with some whipped cream if you wish. ENJOY!

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Linking this to Hearth n' Soul, Anyone can cook, Let's do Brunch

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