Description

These Berry Yogurt Crêpes with Warm Berry Compote are soft, golden, and filled with creamy yogurt and warm berries. This simple dish looks elegant but is easy enough to make on any morning. Light, flavorful, and perfect for breakfast or brunch.

Ingredients

Scale

1 cup flour
1 1/4 cups milk (any kind)
2 large eggs
1 tablespoon melted butter or oil
Pinch of salt
1 tablespoon sugar (optional)
1 cup plain or vanilla yogurt
2 cups mixed berries (fresh or frozen)
2–3 tablespoons sugar or honey
1 tablespoon lemon juice
2 tablespoons water

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Instructions

Make the Crêpe Batter: In a mixing bowl, whisk together flour, milk, eggs, melted butter, salt, and sugar until smooth. The batter should be thin. Let rest for 5 minutes.
Cook the Crêpes: Heat a non-stick pan over medium heat. Lightly grease the pan, pour in a small amount of batter, and swirl to coat the bottom. Cook 1 minute until edges lift, flip, and cook 20–30 seconds more. Repeat with remaining batter.
Make the Warm Berry Compote: In a small saucepan, combine berries, sugar or honey, lemon juice, and water. Cook over medium heat until berries soften and release juices. Lightly mash some berries to thicken.
Prepare the Yogurt: Spoon yogurt into a small bowl. Sweeten lightly if desired.
Assemble: Spoon yogurt onto each crêpe, fold gently, and plate. Spoon warm berry compote over the yogurt or on top of folded crêpes.

Notes

Keep the heat medium-low to prevent burning. If the batter is too thick, add a splash of milk. Crêpes can be made ahead and stored in the fridge or freezer. Frozen berries work perfectly for the compote.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: French-Inspired

Nutrition

Serving Size: 2 crepes
Calories: 210
Sugar: 14g
Sodium: 90mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg