Vanilla Crêpes with Warm Raspberry Compote

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Let me give you three little nuggets of advice about crepes:

1. Don’t expect your first one to turn out perfectly, so even if you’re trying to make them just for the hell of it, like I was, make a decent amount of batter.

2. They’re really not as scary and complex to make as those fancy celebrity chefs may have you believe.

3. At least once, your pan will contain what looks like the most perfectly golden and delicate crepe you have ever seen, but once you attempt to flip it, it will split in half.Not to worry. Assuming there’s no one around you’re worried about making a good impression on (mother-in-law, little kids, church friends), feel free to swear obscenely for a minute, and then pull yourself together and try the crepe again. And again, until you get it right. Once you do, you’ll be jumping for joy and feeling like a gourmet chef. Good for you.

But, honestly, crepes are really not that difficult. I wouldn’t be writing about them if it had been an awful experience. My first one looked okay, but there were tiny holes in the crepe where the batter didn’t spread. My second was perfect, but it split right down the middle when I flipped it, and well, I guess the third time was a charm, because that’s the one you see here.

I really recommend that you give these crepes, as well as the ooey, gooey sweet and tart raspberry compote, a shot. I’ve had crepes in Paris, but I thought the subtle vanilla flavor in these made them better than anything else I’ve had. You have nothing to lose, except a few ingredients that you probably already have in your kitchen!

Vanilla Crêpes with Warm Raspberry Compote

Servings 4

Ingredients

Vanilla Crepes

  • 1/2 cup milk
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1 tablespoon and 2 teaspoons melted butter

Warm Raspberry Compote

  • 3 cups ripe raspberries rinsed
  • 1/2 cup sugar
  • 1 teaspoon fresh lemon juice

Instructions

  • Vanilla Crepes
  • In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended.
  • Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray. Pour 1/3 cup of batter into the pan, lift up the pan from the heat and tip to spread the batter to the edges; return to heat. When bubbles form on the top and the edges are dry, flip over with a wide spatula and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
  • Place crepe on a plate, fill with ¼ cup raspberry compote, dust with powdered sugar (optional), and serve immediately.
  • Raspberry Compote
  • In a saucepan, combine the berries, sugar, and lemon juice. Over medium heat, bring to a simmer, stirring frequently until the sugar dissolves and the berries give up their juices. 
  • Continue simmering, stirring occasionally, until the juices thicken to a syrupy consistency, about 5 minutes. Remove from the heat. Serve warm with crepes, ice cream, breakfast oatmeal, etc., or cool to room temperature, cover and refrigerate.

Join the Conversation

  1. Oh how I wish I had this for breakfast – it looks divine!

  2. Thank you, Pam. Coming from you, that means a lot!

  3. Hey! These look great!! I love crepes, but I’m definitely one of those people who doesn’t feel comfy making them… I like to burn things!

    What other fillings do you think would be good here? I love bananas and chocolate and powdered sugar…

    -Lauren, Lauren’s Little Kitchen

  4. Lauren, You’re onto something with the bananas and chocolate! I think strawberries or blueberries with homemade whipped cream would also be yummy… Anyone else have any filling ideas?

  5. Your first photo has me drooling. I can eat crepes for dinner, right?

  6. Hey, Annalise, sure! I’d say fill ’em with some ham, chopped potatoes and cheddar cheese for a tasty dinner – or breakfast!

  7. I fell in love with crepes on an all-inclusive vacation, where a chef cooked them to order, right in front of me. Trying them at home was always overwhelming and I couldn’t bring myself to do so, but you give some great advice here! I may just have to try them out!

  8. Don’t be afraid of crepes, Sarah – You can do it! Like I said, it’s something fun to try because you’re not wasting precious ingredients, and once you get it right (and you will), it is such a good feeling… and then you never have to make them again ;)

  9. i was always afraid of making crepes, reading your post seems so easy to make, i might try them, thanks

  10. With a little patience, you’ll be surprised at how simple these are, gringarl. Good luck!

  11. Just found your blog! Love it and I agree cooking is very comforting. I’m a MD girl living in TX. I grew up on the Eastern Shore and really miss all that great produce. Looking forward to perusing your site.

  12. Hi, Heidi! How funny – I also grew up on the Eastern Shore! California, and I bet Texas, produce is great, but nothing beats plucking it right out of your back yard. Thanks so much for stopping by… It’s great to hear from another former Eastern Shore gal!

  13. I have seriously been thinking about crepes all day long today – I think I’m am destined to make these!

  14. this sounds and looks completely amazing!

  15. This is a beautiful photo, and your crepe looks perfect! Yum!

  16. Beautiful crepes! When I make these I’m going to put some whipped creme on top of them…just because I want to! LOL

    Great pics too, btw.

    jessyburke88@gmail.com

  17. I feel like the flavor is overwhelming. I think this is going to be more delicious if paired with some ice cream.

  18. omigosh this looks so tempting! and i love your presentation and photography! :D

  19. My husband and I very much enjoy crepes with blueberries or raspberries. It’s a perfect balance between the filling and crepe. However, I’ve never made my own. I need surprise hubby with recipe! Georgia, beautiful composition/photography.

  20. Cristina, that sounds like a great topping, and I’m sure your husband would love a surprise crepe, especially from you!

  21. Hey! These look great!! I love crepes, but I’m definitely one of those people who doesn’t feel comfy making them… I like to burn things!

    What other fillings do you think would be good here? I love bananas and chocolate and powdered sugar…

    -Lauren, Lauren’s Little Kitchen

  22. Oh how I wish I had this for breakfast – it looks divine!

  23. Cristina, that sounds like a great topping, and I’m sure your husband would love a surprise crepe, especially from you!

  24. My husband and I very much enjoy crepes with blueberries or raspberries. It’s a perfect balance between the filling and crepe. However, I’ve never made my own. I need surprise hubby with recipe! Georgia, beautiful composition/photography.

  25. omigosh this looks so tempting! and i love your presentation and photography! :D

  26. Beautiful crepes! When I make these I’m going to put some whipped creme on top of them…just because I want to! LOL

    Great pics too, btw.

    jessyburke88@gmail.com

  27. This is a beautiful photo, and your crepe looks perfect! Yum!

  28. I have seriously been thinking about crepes all day long today – I think I’m am destined to make these!

  29. I feel like the flavor is overwhelming. I think this is going to be more delicious if paired with some ice cream.

  30. this sounds and looks completely amazing!

  31. Hi, Heidi! How funny – I also grew up on the Eastern Shore! California, and I bet Texas, produce is great, but nothing beats plucking it right out of your back yard. Thanks so much for stopping by… It’s great to hear from another former Eastern Shore gal!

  32. Just found your blog! Love it and I agree cooking is very comforting. I’m a MD girl living in TX. I grew up on the Eastern Shore and really miss all that great produce. Looking forward to perusing your site.

  33. With a little patience, you’ll be surprised at how simple these are, gringarl. Good luck!

  34. i was always afraid of making crepes, reading your post seems so easy to make, i might try them, thanks

  35. Don’t be afraid of crepes, Sarah – You can do it! Like I said, it’s something fun to try because you’re not wasting precious ingredients, and once you get it right (and you will), it is such a good feeling… and then you never have to make them again ;)

  36. I fell in love with crepes on an all-inclusive vacation, where a chef cooked them to order, right in front of me. Trying them at home was always overwhelming and I couldn’t bring myself to do so, but you give some great advice here! I may just have to try them out!

  37. Hey, Annalise, sure! I’d say fill ’em with some ham, chopped potatoes and cheddar cheese for a tasty dinner – or breakfast!

  38. Your first photo has me drooling. I can eat crepes for dinner, right?

  39. Lauren, You’re onto something with the bananas and chocolate! I think strawberries or blueberries with homemade whipped cream would also be yummy… Anyone else have any filling ideas?

  40. I make my crepes with a cream cheese & powdered sugar mix rolled inside and a raspberry-strawberry compote on top. Makes an amazing breakfast or fancy dessert.

  41. These are awesome! I tried making crêpes my first time using this recipe, and they were perfect! I also made the compote, but used strawberries instead of raspberries. Check out my blog for the pictures! It was fun to make and even more fun to eat!

  42. Tracy Pittman says:

    Thank you for this wonderfully easy recipe. I made them for my husband this morning and he said they were the best crepes he has ever had.

  43. What’s Happening i am new to this, I stumbled upon this I have found It absolutely helpful and it has aided me out loads. I’m hoping to give a contribution & help other customers like its helped me. Great job.

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