YIELDS: 6-8 Servings PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins

These crepes with fresh berry compote are perfect for breakfast, brunch, or even dessert! Use whatever fresh berries you have on hand!


½ cup flour (I used Cup4Cup Gluten-Free Flour)
5 eggs
1 tbsp maple syrup
½ tsp cinnamon
¼ tsp salt
½ tsp vanilla extract
1 cup milk
Canola oil for greasing the pan
Maple or date syrup for serving
Cocoa powder for dusting

Berry Compote
3 tbsp unsalted butter
¼ cup light brown sugar, packed
2 tbsp lemon juice
3 cups fresh berries (I used cherries, blueberries, and blackberries)

Large bowl 
Non-stick pan 
Cutting board 


  1. Combine the flour, eggs, maple syrup, cinnamon, salt, vanilla extract, and milk in a bowl and whisk until smooth. Add more milk or water if needed. Batter should be runny not thick. 
  2. Spray a large pan with canola oil and heat over medium heat.
  3. Pour half of the crepe batter into the pan and spread out until even.
  4. Cook for about 2-3 minutes, until bubbles begin to appear, then flip and cook another 2 minutes. Remove from pan and repeat with the remaining batter.
  5. For the berry compote, heat the butter, brown sugar, and lemon juice in a saucepan over medium-low heat until the sugar has dissolved.
  6. Add the fresh berries and mix well.
  7. Cook for 3-4 minutes, until the berries begin to break down and the sauce thickens slightly.
  8. Top the crepes with the berry compote and drizzle with maple or date syrup and/or dust with cocoa powder, if desired. Serve and enjoy!