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★ Why You'll Love this Recipe ★
Fancier Than They Are
These Berry Compote Crêpes might look elegant and gourmet, but don’t be fooled—they’re actually super simple to make! Despite the fancy name and presentation, no special skills or tools are needed.
The Secret to French Living
French cuisine and culture often feel luxurious, but in reality, much of it is about enjoying life’s little pleasures in a relaxed way. Making these crepes is a great excuse to channel that easygoing indulgence—get cozy, feel cute, and enjoy the process.
Perfect for Brunch Guests
Crêpes are great for serving a group, especially for brunch. Just make them ahead of time, stack them with parchment in between, and warm them in the oven when you're ready to serve. It’s a stress-free way to impress.
Mix and Match Your Fillings
The beauty of crêpes is their versatility. Fill or top them with fresh berries and Nutella, lemon curd, blueberry syrup, lingonberries with butter, or sweetened cream cheese with a dusting of cinnamon and powdered sugar. There’s no wrong way to enjoy them!
Celebrating a special occasion?
These berry compote crepes are a nice and easy way to celebrate Valentine's Day, an anniversary, a birthday, Mother's Day or any special occasion.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make the crepes as well as the berry compote topping.
- Mixed berries. Fresh is best but frozen can work since you are cooking them down. I used a blend of raspberries, blackberries, strawberries.
- Lemon juice. This brings out the fruit's flavor.
- For the crepe batter: Flour, milk, salt, white sugar, eggs, and beer.
- Butter. To grease the pan and for topping.
- Powdered sugar. Optional but adds a finishing touch to the crepes.
★ Tips & FAQs ★
Yes! My kids love them, especially topped with fresh fruit and Nutella.
You'll need a large flat and round frying pan or a specialty crepe pan. A rubber spatula helps to flip them until you can master a crepe flip!
To flip a crepe, gently loosen the edges with a spatula, slide it underneath the center, and quickly turn it over in one smooth motion—either by lifting with the spatula or giving the pan a quick, confident wrist flip. Rubber tongs can also be use to help aid the flip if needed. The key is to stay confident to keep the momentum going for a successful, complete flip!
★ More Berry Recipes ★
- Browse all my easy breakfast recipes
Browse all my easy brunch recipes
These berry compote crepes were featured on Foodie Friday and Inspire Me Monday!
Berry Compote Crêpes
Equipment
Ingredients
Berry Compote
- 2 cups mixed berries strawberries, raspberries, blackberries
- 1 tablespoon lemon juice
- 1 tablespoon sugar
Crepes
- 2 cups flour
- 1 ½ cups milk
- ½ teaspoon salt
- 1 tablespoon sugar
- 3 eggs
- 4 oz beer
- 2 tablespoon butter softened
Topping
- powdered sugar optional
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Instructions
- Make compote. Add berries, lemon juice and 1 tablespoon sugar in a small pot over medium/high heat and cook for about 10 minutes or until berries turn into a chunky syrup. Stir as needed to prevent sticking.
- Make crepe batter. In a mixing bowl, stir together remaining ingredients to form a batter.
- Cook crepes. Spray a large, flat pan with butter. Pour batter in and rotate pan to get batter to fill the pan in thin layer. Cook for about 2 minutes, then flip. Flip and cook for 30 seconds on the other side, then fold crêpe in half then in half again. Remove with a spatula and place on plate.
- Add toppings. Spoon the berry compote on top of the crêpes. Add a pad of butter on top of berry compote. Dress up the plate with a few fresh berries (if you have them) and powdered sugar and serve.
Notes
- Feel free to use any medley of berries. Reserve a few fresh pieces of fruit for garnish if desired.
- Whipped cream can also be added as a topping.
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