Submitted by editor
Johanna made the crepes and Frances provided the berries for this sumptuous treat whipped up at the Clark Vernons. Frances's compote was made with berries she foraged on her own land, but you can get great results from fruit you forage at your local market.
8 crepes
For the crepes
1 cup (250 mL) milk
1/4 cup (65 mL) water
2 eggs
2 tbsp (30 mL) melted butter
2 tbsp (30 mL) honey
1 cup (250 mL) flour
For the compote
3 cups (750 mL) fruit, chopped if necessary
Water to cover
1/4 to 1/2 cup honey, depending on preference
For the crepes
1. Whisk together milk, water, eggs, melted butter, and honey. Sift flour into this mixture, stirring to incorporate as you sift.
2. Ladle 1/3 cup at a time onto a lightly oiled cast iron pan. Roll pan to spread evenly. Lightly brown, then flip to brown other side. Remove and keep warm. Repeat until all batter is gone.
For the compote
1. Place fruit in saucepan and pour in enough water to cover. Add honey and bring to a boil.
2. Reduce to simmer, then continue to cook for approximately 20-30 minutes, until compote reaches desired consistency. (Remember that the mixture will continue to thicken even after it has been removed from heat.)
3. Remove and allow to cool.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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