COMPOTE

In a medium saucepan, combine the berries with the orange juice & cook over moderate heat several minutes, stirring occasionally until the berries have softened and several have burst giving off their juices. Set aside. This will thicken a bit as it cools, and you’ll want to serve at room temperature or only slightly warm. If it seems too thick, add a touch more orange juice.

TOPPING & GARNISH

Place cream cheese in a bowl and with an electric mixer, beat until smooth and fluffy. Gradually add the cream, beating, and then continue to beat until whipped and fluffy. Add powdered sugar to taste and set aside.

PANCAKES

Preheat oven to 200° F. Line a baking sheet with parchment paper.

In a medium bowl, whisk the flour and salt. In a larger bowl, whisk the milk and cream with the eggs until smooth. Gradually whisk the flour mixture into the milk mixture until fully incorporated; the batter will be very thin.

Heat an eight inch cast-iron skillet over moderate heat. Using a pastry brush, add about 1/2 tablespoon of butter and swirl it around.

Add 1/3 cup batter and swirl the skillet to bring the batter to the sides of the skillet and distribute the batter evenly. Cook until bubbles appear and the top looks dry, 2 to 3 minutes. Flip and cook until the pancake is lightly browned on the bottom, about a minute. Transfer to the prepared baking sheet and keep warm in the oven.

Repeat with the remaining batter, adding a thin coating of butter to the skillet before adding the batter.

To serve, fold each pancake in half, then in half again to form a triangle. Top with the topping, compote and toasted almonds.

Notes:

• This will make about nine or ten small crepe-like pancakes. With the topping and compote, they’ll be pretty filling, but if serving four adults, you’ll want to have sides.
• The pancakes can be wrapped in plastic and refrigerated for up to 3 days; reheat in the microwave.