Vanilla Crêpes with Warm Raspberry Compote

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!

PrintPrint Recipe

Vanilla Crêpes with Warm Raspberry Compote

Yield: Serves 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

Directions:

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.

Crepes adapted from AllRecipes.com

Raspberry compote adapted from Wolfgang Puck

      

45 Responses to “Vanilla Crêpes with Warm Raspberry Compote”

  1. #
    1
    Pam — June 14, 2010 @ 4:15 pm

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

  2. #
    2
    Georgia (The Comfort of Cooking) — June 14, 2010 @ 4:21 pm

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

  3. #
    3
    Lauren — June 14, 2010 @ 5:11 pm

    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. #
    4
    Georgia (The Comfort of Cooking) — June 14, 2010 @ 6:47 pm

    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. #
    5
    Annalise — June 14, 2010 @ 6:57 pm

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

  6. #
    6
    Georgia (The Comfort of Cooking) — June 14, 2010 @ 8:24 pm

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

  7. #
    7
    baking.serendipity — June 14, 2010 @ 8:53 pm

    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. #
    8
    Georgia (The Comfort of Cooking) — June 14, 2010 @ 8:57 pm

    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. #
    9
    gringarl — June 14, 2010 @ 11:13 pm

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

  10. #
    10
    Georgia (The Comfort of Cooking) — June 14, 2010 @ 11:27 pm

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

  11. #
    11
    Heidi — June 14, 2010 @ 11:55 pm

    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. #
    12
    Georgia (The Comfort of Cooking) — June 14, 2010 @ 11:59 pm

    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. #
    13
    Deborah — June 15, 2010 @ 1:22 am

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

  14. #
    14
    lavienouveau — June 15, 2010 @ 2:31 am

    this sounds and looks completely amazing!

  15. #
    15
    Jessica — June 15, 2010 @ 2:36 am

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

  16. #
    16
    Jessica — June 15, 2010 @ 2:54 am

    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. #
    17
    custom kitchen tables — June 15, 2010 @ 5:54 am

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

  18. #
    18
    Georgia (The Comfort of Cooking) — June 15, 2010 @ 2:45 pm

    Thanks, everyone!

  19. #
    19
    thepastrykook — June 16, 2010 @ 3:19 am

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

  20. #
    20
    Georgia (The Comfort of Cooking) — June 16, 2010 @ 3:21 am

    Thanks, Hannah!

  21. #
    21
    Cristina @ TeenieCakes — June 17, 2010 @ 4:07 pm

    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.

  22. #
    22
    Georgia (The Comfort of Cooking) — June 17, 2010 @ 4:23 pm

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

  23. #
    23
    Lauren — January 10, 2011 @ 9:59 pm

    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

  24. #
    24
    Pam — January 10, 2011 @ 9:59 pm

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

  25. #
    25
    Georgia (The Comfort of Cookin — January 10, 2011 @ 9:59 pm

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

  26. #
    26
    Cristina @ TeenieCakes — January 10, 2011 @ 9:59 pm

    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.

  27. #
    27
    Georgia (The Comfort of Cookin — January 10, 2011 @ 9:59 pm

    Thanks, Hannah!

  28. #
    28
    thepastrykook — January 10, 2011 @ 10:00 pm

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

  29. #
    29
    Georgia (The Comfort of Cookin — January 10, 2011 @ 10:00 pm

    Thanks, everyone!

  30. #
    30
    Jessica — January 10, 2011 @ 10:00 pm

    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

  31. #
    31
    Jessica — January 10, 2011 @ 10:00 pm

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

  32. #
    32
    Deborah — January 10, 2011 @ 10:00 pm

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

  33. #
    33
    custom kitchen tables — January 10, 2011 @ 10:13 pm

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

  34. #
    34
    lavienouveau — January 10, 2011 @ 10:13 pm

    this sounds and looks completely amazing!

  35. #
    35
    Georgia (The Comfort of Cookin — January 10, 2011 @ 10:13 pm

    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!

  36. #
    36
    Heidi — January 10, 2011 @ 10:13 pm

    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.

  37. #
    37
    Georgia (The Comfort of Cookin — January 10, 2011 @ 10:13 pm

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

  38. #
    38
    gringarl — January 10, 2011 @ 10:13 pm

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

  39. #
    39
    Georgia (The Comfort of Cookin — January 10, 2011 @ 10:13 pm

    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 ;)

  40. #
    40
    baking.serendipity — January 10, 2011 @ 10:13 pm

    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!

  41. #
    41
    Georgia (The Comfort of Cookin — January 10, 2011 @ 10:13 pm

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

  42. #
    42
    Annalise — January 10, 2011 @ 10:13 pm

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

  43. #
    43
    Georgia (The Comfort of Cookin — January 10, 2011 @ 10:13 pm

    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?

  44. #
    44
    Anonymous — August 12, 2011 @ 7:35 pm

    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.

  45. #
    45
    Debra — June 18, 2014 @ 8:35 pm

    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!

Leave a Comment





Current ye@r *