Crêpes with gooseberry compote

Crêpes with gooseberry compote

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

All summer I look forward to August because it is the season for gooseberries, which I buy in shops or collect in my mother’s garden. I boil them with sugar and vanilla to make a compote, then eat them with crêpes (super-thin pancakes). When I make crêpes, I like to cook a big pile so that it seems they will last forever.

Compote

Ingredients

Quantity Ingredient
1 vanilla pod
500g unripe gooseberries, trimmed
200g caster sugar

Pancakes

Quantity Ingredient
4 eggs
300ml buttermilk
1 vanilla pod
250g plain wheat flour
2 teaspoons caster sugar
1 teaspoon salt
300ml whole milk
butter, for frying

Method

  1. To make the compote, halve the vanilla pod lengthways and place in a saucepan with the gooseberries and sugar. Bring to the boil, then lower the heat and leave to simmer for 30 minutes. Pour the hot compote into sterilized preserving jars, seal tightly and, when cool, store in the refrigerator.
  2. For the crêpe batter, beat the eggs together in a large mixing bowl. Add the buttermilk and beat again. Slit the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Sift the flour, sugar and salt together, then add to the egg mixture and beat until smooth. Stir in the milk and vanilla seeds and leave the batter to rest for 30 minutes before cooking the crêpes.
  3. Melt a little butter in a frying pan. When hot, add half a ladle of batter to the pan, twisting the handle gently to make a large, thin crêpe. Fry until golden on each side – it takes about 2 minutes. Set aside and repeat with the remaining batter. Stack the pancakes on a plate, interleaving them with greaseproof paper. They will stay warm like this for some time but, if you prefer, you can put them in a low oven. When the crêpes are all done, serve with the gooseberry compote.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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