Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Crepes & Compote!!

yumHello my friends! Well, it was a rainy, cold and raw at the market this Saturday, and we were all feeling it. Thanks to everyone who stopped by the cooking tent to say hello and sample this week’s yumminess. I definitely took my inspiration from the weather when thinking about what I wanted to cook. I decided a little love in the form of crepes with apple-cranberry compote was just the ticket to warm the body and soul.

Of course, I love to find ways in which I can use our fabulous vendor’s products in creative and fun ways. I was sampling at the Tower Root Beer tent (ok, maybe more for myself than the cooking demo!) when an idea hit me. I took a shot of their ginger beer and immediately knew it would be fantastic in the apple-cranberry compote. It is dry and slightly sweet with a great ginger bite to it. So I took a bottle, picked up some apples and cranberries from Farmer Dave’s, some cider from Charlton, a few eggs from Copicut and my friends at Pour Man’s Coffee lent me a cup of milk (for the crepes).

Start with the crepe batter. I made mine gluten free – you can make the recipe using regular or gluten free flour. Both are easy-peasy and delish.


1 1/3 cups flour (regular all-wheat or GF blend)*

pinch of salt

1 Tbsp brown sugar, sucanant or maple syrup

3 eggs

5 Tbsp melted butter**

1 cup apple cider

1 cup whole milk

Place all ingredients in a blender and whiz until well blended. Set aside for about an hour or so. (alternatively you can whisk them all in a large bowl – just make sure everything is really well combined and there are no lumps).

Heat a crepe pan or non-stick skillet over medium heat. Brush with oil or a bit of melted butter. Pour about 1/3 cup of batter into the pan, tilting quickly to thinly cover the entire surface of the pan. Cook about 2-3 minutes and then lift with your fingers or offset spatula and cook other side about 1 minute. Slide out onto a plate and repeat.

Ok – it sounds easy, right? If the idea of picking the crepe up with your fingers does not appeal, you can slide it onto a plate, turn it and slide it back into the pan. Or try out your mad skills and flip it right in the pan.

*note about GF (gluten free) flour blend: for this recipe I used ½ cup buckwheat flour, ½ cup oat flour and 1/3 cup all-purpose GF blend.

**note about melted butter: you can use vegetable or coconut oil in place of the butter or use part butter part oil.

For the apple-cranberry compote I started with about 8 apples and half a bag of cranberries (you could use Cortland, Macoun or Macintosh apples). Peel and dice the apples. Melt some butter (about a Tbsp block) in a large saute pan over medium heat and then toss in the apples. Allow them to cook a bit, then add the cranberries. Season to your liking – I used some cinnamon, pumpkin pie spice, and vanilla. I also added a glug or two of maple syrup (just a Tbsp or so – depends on how sweet or tart you like it. The ginger beer and apple cider will add more sweetness.

Stir well and cook about another 5 minutes so the apples soften and the cranberries begin to pop. Pour in about 1/3 of a bottle of Tower ginger beer and allow it to cook down. Pour in about ½ a cup of apple cider, stir, cover, reduce the heat and cook until the apples are very tender (some will disintegrate), adding more liquid as need be. It should look like a chunky applesauce. Some chunks of apple and cranberry will be visible.

(If you do not have any ginger beer, just use more apple cider – it will be equally delicious.)

Spread the compote over the crepes, roll and serve. Delicious with a little sprinkle of maple sugar or drizzle of maple syrup.

The compote is great on its own and can be served hot or cold. Eat it with crepes, pancakes, on toast or muffins. One lady I was chatting with said she would use it at Thanksgiving – what a great idea! You could serve it alongside turkey or chicken and leftovers are great for breakfast!  Top it with a little granola from The Roasted Granola – yum!!

Last week is our final market day of the summer/fall season! Wow, that went by so fast! Come out to see us, support our vendors, stop by the cooking tent and say hello. I’m percolating some extra-delish ideas for our last day.

Until then –

Eat well and nourish your soul!

Miss Holly

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