blackberry thyme crepe stack

October 23, 2014

blackberry thyme crepe stack // forage + fodder

so if there’s anything you should know about me, it’s that i often get on what i call a ‘crepe kick’ during which i’ll make every variety of crepe under the sun. i’ve got a savory crepe combination headed your way in a few weeks, but why not start off with something sweet shall we?

this blackberry thyme crepe stack is surprisingly light and not overly sweet. it’s also a very versatile recipe. not feeling whipped cream? substitute mascarpone, ricotta, or a buttercream icing. personally we didn’t want this to be too sweet so we layered in a basic no frills whipping cream. again, if you want to sweeten it up a bit, add some vanilla or honey to your cream before whipping it.

blackberry thyme crepe stack // forage + fodderblackberry thyme crepe stack // forage + fodder

if a blackberry thyme sauce is a little bit too hands on for you, this stack would be just as delicious dusted with cinnamon and sugar, or paired with powdered sugar, honey and a spritz or two of lemon juice. if you haven’t figured it out yet, we’re encouraging you to be a champion of your own taste! figure out what you like, and tweak our recipes accordingly.

blackberry thyme crepe stack // forage + fodderblackberry thyme crepe stack // forage + fodder

blackberry thyme crepe stack

 crepe recipe

4 tbs butter, melted and cooled slightly
1 cup milk
4 large eggs
1 cup all-purpose flour
few pinches of salt
a few shakes of cinnamon
4 tablespoons honey

mix all ingredients by hand with a whisk, or keep it easy by mixing it in your vitamix on level 1. the batter can also be made ahead of time and stored in the fridge. lightly butter a medium sized pan on medium/high heat and pour in about 1/4 cup of batter. you’ll want to tilt the pan to get a nice even thin coat of batter. cook for about 2 minutes until the top side has set and then flip and cook for about 10-15 more seconds. crepes can be stacked on a paper towel-lined plate until ready to eat. if you wrap them well they’ll keep in the fridge for about 2 days.

blackberry + thyme sauce

6 oz blackberries
1-2 tbs brown sugar (to taste)
1/2 c water
1 sprig of fresh thyme
1 oz cognac

bring blackberries, brown sugar, water, and fresh thyme to a light boil in a sauce pan. crush berries in the pan to release more juice and flavor using the back of a spoon or a cocktail muddler. lower heat and add cognac (or brandy) and continue to cook at a low simmer for about 5 minutes. at this point taste your sauce and see if it fits your desired flavor. you may decide to add more thyme or sweeten it with sugar or honey. remove pan from heat and allow to cool. remove thyme, and transfer sauce to vitamix (or blender). blend until smooth and store in a sealed container in the fridge to cool.

whipped cream

it’s best to wait to make your whipped cream until right before you assemble your crepe stack. using an electric mixer, whip 8 oz of heavy whipping cream until stiff peaks form. we prefer the subtle sweetness of the cream on it’s own, but you can always add vanilla extract or a little bit of powdered sugar if you’d like to sweeten up your whipped cream.

crepe stack assembly

on a cake plate or serving platter begin stacking your crepes with a thin layer of whipped cream between each crepe. if your crepes vary in size, be sure to layer the larger ones on the bottom of the stack. crepes should be room temperature so that the whipped cream will hold them together and not melt under the heat. once your crepe stack is assembled, dust with powdered sugar and pour your blackberry + thyme sauce over the top, allowing it to drip down over the edges.

crepe recipe slightly adapted from here.

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