Sweet Crepes with Whipped Cream & Mixed Berry Compote

Serves: 4–5 (10 crepes) • Prep Time: 15 min • Cook Time: 20 min

Crepe Batter

• 1 cup (120g) all-purpose flour

• 2 tbsp granulated sugar

• ¼ tsp salt

• 1 ½ cups milk (dairy or non-dairy)

• 2 large eggs

• 2 tbsp neutral oil (vegetable, grapeseed, etc.)

• ½ tsp vanilla extract

• Butter (for greasing the pan)

Whipped Cream

• 1 cup heavy cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

Mixed Berry Compote

• 3 cups fresh or frozen mixed berries (strawberries, blueberries, raspberries, blackberries)

• ¼ cup granulated sugar

• 1 tsp lemon juice or a pinch of salt

• ½ tsp vanilla extract

• Optional: 1 tsp cornstarch + 1 tsp water (for thickening)

Instructions

1. Make the Crepes

• Whisk flour, sugar, and salt in a bowl.

• In a separate bowl, whisk milk, eggs, oil, and vanilla.

• Combine wet and dry ingredients until smooth. Let batter rest 20–30 minutes.

• Heat a nonstick or crepe pan over medium heat. Lightly grease with butter.

• Pour ~¼ cup of batter into the pan, swirl to coat. Cook ~1 minute. Flip and cook 20–30 seconds more.

• Repeat with remaining batter.

2. Make the Compote

• In a saucepan, combine berries, sugar, and lemon juice (or salt).

• Bring to a low simmer over low heat. Cook for 8–10 minutes, stirring occasionally.

• Stir in vanilla at the end. Add cornstarch slurry if a thicker consistency is desired.

3. Make the Whipped Cream

• Whip cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to serve.

4. Assemble the Crepes

• Spread whipped cream inside each crepe.

• Fold or roll crepes and garnish with more compote and powdered sugar if desired.

• Spoon warm berry compote over the top.