Crêpes with Orange-Persimmon Compote & Mascarpone
Brunch

Crêpes

with Orange-Persimmon Compote & Mascarpone

35 MIN
$13.99 2-4 Servings
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From the Test Kitchen

These irresistible homemade crêpes (or thin pancakes) get bright, citrusy flavor from fresh orange zest mixed into the batter, and a delicious compote—made with diced orange, persimmon, maple syrup, and more—that's spooned on top.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Crêpes with Orange-Persimmon Compote & Mascarpone
Title
  • 2 Pasture-Raised Eggs
  • 1 Persimmon
  • 1 Navel Orange
  • 1 cup All-Purpose Flour
  • ½ cup Cream
  • 1 Tbsp Sugar
  • 1 oz Salted Butter
  • 2 Tbsps Maple Syrup
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Orange Marmalade
  • 2 Tbsps Mascarpone Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons of zest. Peel and medium dice the orange. Core and medium dice the persimmon. In a large bowl, combine the orange zest and granulated sugar. Using your fingers, massage the zest into the sugar to release the oils. Add the flour, eggs, cream (shaking the packet before opening), and 1/2 cup of water. Whisk vigorously until smooth.

Make the compote
2 Make the compote

In a small pot, combine the diced orange, diced persimmon, warming spices, orange marmalade, maple syrup, and brown sugar. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 6 to 7 minutes, or until the fruit has broken down and the mixture is thickened. Turn off the heat.

Make the crêpes & serve your dish
3 Make the crêpes & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the compote and a dollop of mascarpone. Enjoy!

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Crêpes

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons of zest. Peel and medium dice the orange. Core and medium dice the persimmon. In a large bowl, combine the orange zest and granulated sugar. Using your fingers, massage the zest into the sugar to release the oils. Add the flour, eggs, cream (shaking the packet before opening), and 1/2 cup of water. Whisk vigorously until smooth.

2 Make the compote

In a small pot, combine the diced orange, diced persimmon, warming spices, orange marmalade, maple syrup, and brown sugar. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 6 to 7 minutes, or until the fruit has broken down and the mixture is thickened. Turn off the heat.

Make the compote
Make the crêpes & serve your dish
3 Make the crêpes & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add 1/4 of the crêpe batter (about 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Serve the crêpes topped with the compote and a dollop of mascarpone. Enjoy!

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