Crêpes with Strawberry and Orange Compote

Compote:

Combine all ingredients for the compote and simmer at medium heat till the mix gets thick and syrupy, about 20 minutes. Take it off the heat and bring it to room temperature or just warm before serving with the crêpes. This compote will store in the refrigerator for about a week. Use it as a dessert just by itself, topped with cream, ice cream or custard.

Crêpes:

In a bowl, whisk the flour with the salt. Add the milk, egg, sugar, almond extract and 1/2 tablespoon of oil and whisk well until smooth. Cover and let it rest for 20-30 minutes.

Heat an 8-inch skillet and rub it with an oiled paper towel. Add about 2.5 – 3 tablespoons of the crêpe batter, swirling the pan to coat thinly and evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp and start to curl, about a couple of minutes. Flip the crêpe over and cook for 1 minute longer.

Place the folded crêpes on each plate. Top or stuff the crêpes with fruit compote. Dust with confectioners’ sugar and sprinkle almonds to top. Serve immediately.