This recipe was yet another challenge from a friend. He gave me the challenge to make breakfast using Jalapenos, Oreo cookies, and fresh blueberries. The crepe was very good, and the jalapeno added a bit of kick that the recipe needed! Enjoy and happy cooking!
Compote:Add all the ingredients in a small sauce pan, bring to a boil. Lower the heat to low and cook for 20 minutes, stirring occasionally.
Cream Filling:Add all the ingredients to a food processor or ‘ninja’ and wiz on high until well incorporated. You will need to scrape the sides down a few times. Add to a bowl and add to the freezer for 30 minutes- stirring once.
Crepe:Using 20 Oreo cookies, separate the cookies from the filling. Place them in separate bowls. The filling will be used in the compote. Take the cookies and wiz around in your food processor until broken down and the texture of a fine sand. Add the remaining ingredients to the mixing bowl and combine well. Bring a small round non-stick frying pan to medium temperature. Add a small amount of oil, just enough to coat the pan. Using a measuring cup, add ½ cup of the mixture to the pan. Allow to cook for 2-3 minutes, until it starts to bubble a little (like a pancake). Flip and cook on the other side. When done, remove from the heat and allow to sit for a few minutes.
Assembly: Take the Crepe and add the cream filling, about 3 tbs or as much as your sweet tooth desires, Fold and place folded side down. Drizzle the compote over the top and serve with powdered sugar and mint. Enjoy!