Crepes with Blackberry-Rhubarb Compote

Ingredients

• For Compote
• 2 cups chopped rhubarb from 2-4 long stalks
• 2 cups blackberries
• 2 tablespoons grade B maple syrup
• 6 tablespoons freshly squeezed orange juice
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
•  
• For Crepes
• 1 cup all purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 2 eggs lightly beaten
• 3 tablespoons butter, melted

Directions

1. To make the compote, put the rhubarb, blackberries, maple syrup, orange juice, water, and vanilla in a medium saucepan and bring it all to a boil. Boil for 1 minute, then turn down the heat and simmer until most of the liquid has cooked away, about 10 minutes.
2. While the compote reduces, start the crepes. In a large bowl, whisk the flour, sugar, and salt. Add the milk and eggs, then whisk until the batter is smooth. Cover the bowl with plastic wrap and chill it in the refrigerator for 30 minutes.
3. Set a skillet over medium high heat and brush it with butter. Once the butter is hot, pour about 1/4 cup batter into the pan, turning the skillet so the batter coats the bottom. Cook until the crepe begins to brown, about 1 minute, then flip it with a spatula and cook the second side until golden, about 1 minute more. Move the crepe to a plate and continue with the remaining batter.
4. Spoon the compote over the crepes and add, if you’d like, a scoop of ice cream.