Crepes with Strawberry Compote

Crepes with Strawberry Compote
Staff Writer
Crepes with Strawberry Compote

Viviane Bauquet Farre

Crepes with Strawberry Compote

These crepes with strawberry compote are an all-time favorite. The sweet strawberries are barely cooked so that they’re still firm but have released their ambrosial juices.

A light and exquisite dessert that’s equally lovely for a casual family dinner as for a more sophisticated dinner party… The only thing is, you might want to make a double batch!

See all strawberry recipes.


Combine the flour and salt in a large bowl and stir until well blended. Make a well in the center and add the eggs. Whisk the eggs and then gradually whisk in the flour by working from the center of the bowl outward. Make sure that as you incorporate the flour, no lumps form. If lumps form, continue whisking until the batter is smooth.

Add the vanilla extract and gradually whisk in the milk until the batter is the consistency of light cream and perfectly smooth. Melt the butter in a 10-inch crepe pan and quickly whisk it into the milk mixture. Do not wash the pan. Cover and set aside for 30 minutes.

To make the compote, combine the strawberries, sugar, lemon juice, and orange zest in a medium-sized, heavy-bottomed saucepan. Stir well and cook the strawberries over medium-high heat until they have released their juices and the sugar has dissolved, about 1-2 minutes. Remove from the heat, add the Grand Marnier, stir well, and transfer to a bowl to cool to room temperature.*

Heat the crepe pan over medium-high heat (there is no need to butter the pan again as you already melted the butter in it). When the pan is hot, stir the batter with a ladle, lift the pan off the heat, and pour some batter in the pan, just enough to cover the entire surface in a thin layer, rotating the pan at the same time so the batter spreads evenly.

Return the pan to the heat. When the surface of the crepe has dried up and the edge looks golden and starts to curl up (about 1-2 minutes), gently flip the crepe with a spatula. Cook until golden dots appear, only for 15-20 seconds.

Transfer to a plate, and top with a piece of waxed paper (this will prevent the crepes from sticking together). Continue making the crepes until no batter is left. The batter should make eight to ten 10-inch crepes.

To serve, fold each crepe into quarters in the shape of a triangle and place 2 crepes slightly overlapping in the center of each plate. Top with the strawberry compote. Garnish with a little powdered sugar and a mint leaf. Serve immediately while the crepes are still warm.**


*Note: The batter and compote can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before proceeding with the recipe.

**Note: Although crepes are best eaten right after they are made, they can be prepared up to 4 hours ahead and kept at room temperature. Loosely cover with plastic wrap once they have cooled. The crepes cannot be reheated.


Calories per serving:

462 calories

Dietary restrictions:

Balanced Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 17g 26%
  • Carbs 59g 20%
  • Saturated 9g 44%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 44g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 12g 23%
  • Cholesterol 218mg 73%
  • Sodium 186mg 8%
  • Calcium 156mg 16%
  • Magnesium 34mg 8%
  • Potassium 390mg 11%
  • Iron 2mg 12%
  • Zinc 1mg 8%
  • Phosphorus 224mg 32%
  • Vitamin A 196µg 22%
  • Vitamin C 69mg 115%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 85µg 21%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 1mg 6%
  • Vitamin K 4µg 5%
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