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 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
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
Crepes
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 slightly thicker than your regular crepe batter (see video). 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.
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.
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.
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
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.
Once it has the right consistency add honey vanilla extract and cinnamon. Taste and add more honey if you like it sweeter
- 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.