Oh Crepe: Dark Chocolate, Berry Compote, Whipped Cream Crepes

This year Mardi Gras & Valentine’s Day are right on top of each other and this recipe is perfect for both. I was originally going for purple berries and gold crepes for Mardi Gras, then I remembered how perfect berries & dark chocolate are for Valentine’s Day. For whatever day you make it, these treats bring the sweet.

For the actual crepe part, I used the same recipe from the savory crepes. Because these crepes will be overstuffed, I just used more batter per crepe to make them thicker. I used more sugar in the berry compote than a normal recipe to get a jammy texture & nixed vanilla extract in the whipped cream to get it a pure white and to not compete with the sweet compote.

Frozen Berry Compote

2 cups frozen mixed berries
1 cup sugar
zest & juice of 1 lemon

Simmer the berries, sugar, lemon juice & zest in a large saucepan over low-medium heat for ~10 minutes. Simmer longer if you want a thicker spread.

Homemade Whipped Cream

1 cup heavy whipping cream
2 T sugar

Chill your metal mixing bowl and whisk 30 minutes prior to making whipped cream. Whip the heavy whipping cream and sugar until soft peaks form.

Now to assemble! Spread a generous amount of whipped cream over each crepe, cover in compote, and fold. Drizzle some melted dark chocolate on top and finish off with a sprinkling of powdered sugar.