Crepes with Berry Compote

These crepes are soft and sweet filled with the most delicious berry compote. The recipe is super easy to make for the next time you crave something special. It is gluten and dairy-free, Paleo and AIP.

crepes with berry compote

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Crepes with Berry Compote

Who doesn’t love crepes? This delicious crepe with berry compote recipe is for all of you who cannot have regular crepes anymore. It is super easy to whip up whenever you crave something special. I love to eat these on a weekend and my favorite way is stuffed with berry compote. Of course, you can use any other topping of your choice as well.

If you follow me on Instagram you know that I have been teasing you with this recipe since early 2020. They were ready to post but I suddenly started having issues with them sticking to the pan. Turns out it had nothing to do with the recipe but with the state of my cast iron skillet. The moral of the story is, make sure you have a well-coated cast iron skillet or another non-toxic non-stick pan.

Ingredients

  • cassava flour
  • tigernut flour
  • maple sugar
  • sea salt
  • water
  • coconut oil
  • raspberries
  • strawberries
  • honey
  • cinnamon
  • vanilla extract

Do you have food sensitivities and don’t know what to eat? Get my FREE substitution chart to learn how to make easy swaps, because life is too short to not enjoy food. Suitable for gluten-free, dairy-free, nut-free, egg-free, Paleo, and AIP.

crepes with berry compote

How to Make Crepes with Berry Compote

Crepes

  1. In a medium bowl combine all dry ingredients with a whisk. Add the rest and whisk until you have a smooth batter. The batter will be slighlty thicker than regular crepe batter.
  2. Preheat a large skillet over medium/low heat. Once hot, use enough oil to coat the pan. Place about 3 tablespoons of the batter in the pan and distribute it with a spoon to create a thin crepe.
  3. Once the crepe changed color from off-white to beige it is time to flip it – after about 1 minute. Fry for another minute on the other side. If the temperature gets too hot, reduce it to medium-low.
  4. Place the crepe on a plate and cover with a clean kitchen towel. Continue frying the rest of the crepes and keep them warm under the towel. Make sure there is always enough coconut oil in the pan before you fry a new crepe.

Berry Compote

  1. Place the frozen berries in a small saucepan and cover with a lid. Heat on medium heat for a couple of minutes, until they have become saucy. Stir occasionally. Remove the lid and let it cook down for about 10 minutes to make the compote thicker. Break up bigger strawberry parts. Stir occasionally.
  2. Once it has the right consistency add honey vanilla extract and cinnamon. Taste and add more honey if you like it sweeter

Assemble

Place 2-3 Tablespoons of berry compote on each crepe and fold them. You can optionally drizzle them with compliant powdered sugar. Serve immediately.

HOT TIP: Use two frying pans to speed up the process. Place a clean kitchen towel over the cooked crepes to keep them warm.

How to Store the Crepes and the Compote

Crepes:

These crepes taste best fresh. You can store them for a couple of hours at room temperature on the counter. They become very hard when stored in the fridge. I, therefore, recommend making only the batter ahead of time and frying them fresh. If you really want to store them in the fridge, you would have to add a bit of water on both sides and warm them up in the pan until they are soft again.

Berry Compote:

You can store the berry compote for at least a week in a glass or stainless steel container in the fridge.

crepes with berry compote

Note on Cassava Flour

Not all cassava flour brands behave the same. Some absorb more or less moisture. To get the best results I always use Otto’s Cassava flour and would recommend it for this recipe as well.

Tips for the Best Crepes

  • The batter should bea bit thicker than your regular crepe batter so distributing it evenly and thinly with a spoon brings the best results.
  • I find that they turn out best when cooking on medium/low. This way they won’t stick.
  • As mentioned earlier it is important to use a well seasoned pan with enough oil or non-stick nontoxic pan.
  • If for some reason your batter turns out too thin, add 1 more Tbsp of cassava flour and 2 Tbsp Tigernut flour to the batter.

FAQ’s

  • Where can I buy the flours? You can buy Otto’s Cassava flour and Tigernut Flour in most health food stores such as Whole Foods Market. You can also order them online.
  • Can I make substitutions? You can use any other sugar instead of maple sugar. Coconut sugar is one example. Flour subsitutions are not recommended.
  • Have a coconut sensitivity. Can I make these coconut free? Yes you can. You can use another oil. The flavor will change but other oils you can try are avocado oil or melted leaf lard. If you are able to tolerate butter or ghee you can try melted versions of those as well.
  • My batter turned out too thin, what can I do? It is important to follow the exact measurements, but depending on the brand there are sometimes differences in the absorption of liquids. That’s why I recommen using Otto’s cassava flour as mentioned earlier. You can add more tigernut and cassava flour in a ratio of 2:1 to make the batter thicker.

Filling Variations

More Berry Desserts

If you love this recipe, please rate it and leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram

Happy Cooking

~ Annika

Crepes with Berry Compote

These crepes are soft and sweet filled with the most delicious berry compote. The recipe is super easy to make for the next time you crave something special. It is gluten and dairy free, Paleo and AIP.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 8 crepes

Ingredients
  

For the crepes

  • 1 cup cassava flour Otto's Cassava Flour
  • 1/4 cup tigernut flour
  • 1 Tbsp maple sugar
  • 1 pinch sea salt
  • 1.5 cups water
  • 1/4 cup coconut oil
  • coconut oil (for frying)

For the berry compote

  • 2 cups frozen rasberries
  • 1 cup frozen strawberries
  • 1 Tbsp honey
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract

Instructions
 

Crepes

Berry Compote

Assemble

  • Place 2-3 Tablespoons of berry compote on each crepe and fold them. You can optionally drizzle them with compliant powdered sugar. Serve immediately.

Notes

  • Not all cassava flour brands behave the same. Some absorb more or less moisture. To get the best results I always use Otto’s Cassava Flour and would recommend it for this recipe as well.
  • If for some reason your batter turns out too thin, add 1 more Tbsp of cassava flour and 2 Tbsp Tigernut flour to the batter.
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