crepes with White chocolate - orange blossom chantilly
and Cranberry Raspberry Compote
“The holidays are hectic. For us, it’s our busiest time at the bakery. We do get to take a few days off for the holidays, and it’s nice to be able to slow down at home with my family over breakfast. We have a lot of intricate breakfast pastries on our menu at the bakery, but at home, I like to keep things simple and delicious. This holiday season, I’ll be making this festive recipe for Crepes with White Chocolate-Orange Blossom Chantilly and Cranberry-Raspberry Compote. We partnered with @GotMilk to showcase this recipe, so show us what you’ve got and try your hand at crepes with your own families! This recipe is full of nutritious milk both in the crepes as well as the silky Chantilly. Most of these components can be made ahead of time, so turn this recipe into a fun family activity for the holiday season! We hope this recipe brings your family joy during this holiday season as it does mine.”
- Chef Nathaniel Reid
crepes with White chocolate - orange blossom chantilly
and Cranberry Raspberry Compote
(Yields approx. 20 crepes)
Cranberry-Raspberry Compote
1 cup Cranberries
1 1/4 cup Raspberries
1 tbsp. Lemon Juice
2 1/2 tbsp. Sugar
1. Pulse all ingredients in a food processor briefly to lightly crush the fruits
2. In a heavy bottom saucepan, bring all of the ingredients to a boil and cook an additional 1-minute,
stirring frequently
White Chocolate - Orange Blossom Chantilly
1 3/4 cup Heavy Whipping Cream
1/2 Vanilla Bean
2 oz. White Chocolate
1/2 tbsp. Orange Blossom Water
1. Whip the heavy whipping cream, vanilla bean seeds, and orange blossom water to medium peaks
2. Melt the white chocolate gently over a double boiler
3. Using a rubber spatula, gently fold 1/3 of the whipped cream into the melted chocolate
4. Repeat this process 2 additional times until all whipped cream has been incorporated
Crepes
16 oz. Whole Milk
2 Eggs
2 Egg Yolks
1/2 cup Powdered Sugar
1 1/2 cup All Purpose Flour
3 oz. Unsalted Butter (Melted)
1 pinch Sea Salt
1. In a large bowl, sift the powdered sugar and flour together
2. Whisk together the milk, eggs, and egg yolks
3. Slowly add the milk to the flour mixture, whisking until a smooth, thin batter is made
4. While continuously whisking, slowly add the melted butter to the batter mixture
5. Heat a lightly buttered crepe pan or nonstick skillet over medium heat
6. Pour the batter into the pan, tilting the pan in a circular motion so the batter coats the surface evenly
7. When lightly browned, remove crepe from the pan and repeat steps 6 & 7 until all batter is used
5. Arrange crepes onto a plate, top with Cranberry-Raspberry Compote and White Chocolate-Orange Blossom Chantilly
6. Optional: Grate some fresh orange zest on top of the crepes