Skip to content
  • by

Berry Crepes

I used frozen blueberries in these crepes, but fresh berries of any variety would be delightful here.Berry Crepes

Makes 10-11 crepes.


Berry Compote:

  • 3 c fresh or frozen berries
  • granulated sugar to taste
  • pinch of salt


  • 1 c all-purpose flour
  • 1/4 tsp sea salt
  • 1 tsp sugar (optional)
  • 2 large eggs
  • 2 Tbsp vegetable oil
  • 1/4 tsp honey (optional)
  • 2/3 c milk (soy or nut milk also works)

Remaining Ingredients

  • 1 Tbsp high-heat cooking oil
  • 1 1/2-2 c cottage cheese
  • powdered sugar to top


  1. For the berry compote: Chop large berries such as strawberries. For smaller berries, leave whole.
  2. Place berries in a medium, heavy pot and bring to a boil over medium heat. Add sugar and salt, simmering until excess water evaporates and compote is a nice consistency. Remove from heat and set aside.
  3. Prepare batter by mixing flour, salt, and sugar in a medium bowl.
  4. In a small bowl, whisk together eggs, vegetable oil, honey and milk until well-beaten.
  5. Heat griddle or crepe/omelet pan to 400 degrees F or medium high.
  6. While griddle is heating, incorporate dry and wet ingredients, then add a little water, just enough to make a smooth batter that drizzles off your whisk with the consistency of royal icing.
  7. Oil griddle with some of the high-heat oil. Bring back up to temperature. Ladle batter in 1/4-1/3 cup amounts, spreading batter out lightly in a thin disc.
  8. When crepes are cooked to within one inch of the center, flip them over and cook for a similar amount of time on the second side. (Crepes should have nice golden speckles.)
  9. Place 2-3 tablespoons of cottage cheese in each crepe along with a similar amount of fruit compote. Roll them up and dust with powdered sugar. Drizzle fruit compote on top. Serve hot.

Leave a Comment

Your email address will not be published. Required fields are marked *