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
- 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
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
Frequently Asked Questions
Should crepes be crisp or soft?
Perfectly cooked crepes are wafer thin and have a crisp edge while being soft in the middle.
Is Crepe batter and pancake batter the same?
While crepe batter and pancake batter use almost identical ingredients, they are different. Crepe batter is thinner and does not use a rising agent.
What is the best flour to use for crepes?
The best flour to use for crepes is all purpose flour or plain flour.
Can you make crepe batter ahead of time?
Yes, you absolutely can. Because it doesn’t contain any baking powder or baking soda, you can keep it in the fridge up to over night before using.
Berry Filled Mini Dessert Crepes
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Cinnamon Crepes with Mascarpone Cream & Raspberries
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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.
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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.
Servings: 10 crepes
Calories: 167kcal
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
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
- 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.
- 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.
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