Buttermilk Pancake Crêpes

To make the crêpe batter: Measure the pancake mix into a medium mixing bowl.

In a small bowl, whisk together the water and eggs.

Make a well in the pancake mix and pour in about half the liquid mixture (about 270g). Whisk well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.

Stir in the butter. Cover and let rest at room temperature for at least an hour; for a longer rest, cover and refrigerate.

To make the compote: Combine the cranberries, sugar, orange zest, and juice in a medium saucepan. Cook over medium heat until the berries burst and the mixture thickens, stirring occasionally to avoid scorching.

Once thickened, remove from the heat and stir in the vanilla. Set aside to cool to room temperature while you cook the crêpes.

To cook the crêpes: Heat a pan until it's medium-hot; a crêpe pan or 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.

Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up and tip it in a circle, swirling the batter so it covers the bottom of the pan.

Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side, just until set, and place on a warm plate. Cover while you cook the remaining crêpes.

To fill the crêpes: Spread a heaping 2 tablespoons (42g) compote on each crêpe, fold in half, then fold in half again to make a triangle.

Top crêpes with whipped cream and serve with orange slices.

Storage information: Store any leftover unfilled crêpes, not folded and well wrapped, in the refrigerator for several days; freeze for longer storage. Place compote in a sealed container and refrigerate for up to a week; freeze for longer storage.