Indulge yourself on a weekday morning with these decadent Wild Berry Compote Filled Crepes. Perfectly wafer thin traditional French crepes filled with a slightly sweetened wild berry compote.

Are you team Crepes or Pancakes? I kind of love them both, but used to always steer in the direction of a big plate of fluffy pancakes. Then, I learned about Crepes and they are pretty amazing as well. These are almost wafer thin with a crisp edge and filled with a homemade tart berry compote. I dusted them with a little powdered sugar of extra sweetness. Great for a special breakfast, brunch or even dessert.

Ingredients

• 1 ½ cups whole milk
• 3 eggs large
• 1 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• ¼ cup brandy optional
• 1 cup plain flour
• 3 tablespoons butter melted
• Butter for cooking
• 3 cups wild berries fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 2 tbsp Powdered sugar optional to sprinkle over crepes

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
2. Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
3. Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
4. Continue the process until you have cooked all the crepes.
5. Make the berry compote. Put the berries in a small saucepan over medium heat. Bring them to a gentle simmer for about 3 – 4 minutes and start mashing them down with a fork. Add the sugar and lemon juice. Stir well and remove from heat.
6. Serve warm crepes with the berry compote and sprinkle over powdered sugar if desired

Recipe Tips

• Use a heavy bottomed skillet/frying pan – For best results and even cooking, it’s best to use a not stick heavy bottomed skillet.
• Tilt pan and pour batter quickly – The secret to thin even crepes, is pouring the batter quickly and rotating the pan as you pour. Remember, do this quickly and coat the entire pan with a thin coating of batter.
• Cook over a medium heat – Start with a medium to high heat and reduce heat as needed. The edges should go crisp while the center stays soft.

substitutions

• Frozen berries – I used a mix bag of frozen berries. You can use any kind of berries you prefer like strawberries, blueberries or raspberries. And you can use fresh or frozen no problem at all.

Serving & Storage

• Serving – You can fill them however you prefer. If you like to roll them up, do that! These were folded with a little of the compote on the inside. Then topped with a few extra berries (not necessary, but I had a few extra), then a sprinkling of powdered sugar.
• Storage – Yes, these are best served fresh but that’s not always practical. You can stack them and loosely wrap them in foil and keep them in a warm oven. They will lose their crisp edges but still be delicious!

What To Serve With Crepes

• Fruit Cocktail
• Boozy Fruit Cups
• Lemon Curd

Frequently Asked Questions

Berry Filled Mini Dessert Crepes

What better way to head into Saturday than with these Berry Filled Mini Dessert Crepes! They are as light as air, filled with soft pillowy fresh whipped cream and topped with tart berries. A perfect brunch or even dessert!

Check out this recipe

Cinnamon Crepes with Mascarpone Cream & Raspberries

Fancy up breakfast a bit with these light as air crepes topped with Mascarpone cream and fresh raspberries.

Check out this recipe

Simple French Crepe Recipe

Classic Crepes. This traditional French classic is one not to be overlooked. Enjoy them with lemon and sugar as show here or choose your favourite toppings.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Wild Berry Compote Filled Crepes

Indulge yourself on a weekday morning with these decadent Wild Berry Compote Filled Crepes. Perfectly wafer thin traditional French crepes filled with a slightly sweetened wild berry compote. Perfect way to start another week of lock down.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: French

Keyword: berries

Servings: 10 crepes

Calories: 167kcal

Author: Julia Pinney

Ingredients

For the crepes

• 1 ½ cups whole milk
• 3 eggs large
• 1 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• ¼ cup brandy optional
• 1 cup plain flour
• 3 tablespoons butter melted
• Butter for cooking

For the berry compote

• 3 cups wild berries fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon sugar

To serve

• 2 tbsp Powdered sugar optional to sprinkle over crepes

US Customary – Metric

Instructions

• In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
• Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
• Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
• Continue the process until you have cooked all the crepes.
• Make the berry compote. Put the berries in a small saucepan over medium heat. Bring them to a gentle simmer for about 3 – 4 minutes and start mashing them down with a fork. Add the sugar and lemon juice. Stir well and remove from heat.
• Serve warm crepes with the berry compote and sprinkle over powdered sugar if desired

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. IMPORTANT – If you are new to making crepes, I recommend you checking the post before the recipe card for step by step photos and the recipe tips to ensure you get great results.
2. Cooking time stated is for the process of cooking all the crepes.  As well as the compote while the crepes are cooking.

Nutrition Facts

Wild Berry Compote Filled Crepes

Amount Per Serving (1 serving)

Calories 167 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 62mg21%

Sodium 298mg13%

Potassium 114mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 9g10%

Protein 4g8%

Vitamin A 260IU5%

Vitamin C 5mg6%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

thanks for stopping by and hope to see you soon!