Description

These Almond Crepes with Warm Berries are a delicate and flavorful brunch treat featuring thin, almond-infused crepes paired with a sweet and tangy mixed berry compote. The crepes are soft and slightly nutty from the almond flour, while the warm berry sauce adds vibrant color and a burst of freshness. Perfect for a special breakfast or brunch, this recipe is easy to prepare and can be made dairy-free by using almond milk and coconut oil.

Ingredients

Scale

Crepe Batter

1 cup all-purpose flour
1/2 cup almond flour (for almond flavor)
2 large eggs
1 1/2 cups milk (or almond milk for a dairy-free version)
2 tablespoons melted butter (or coconut oil for dairy-free)
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, for extra almond flavor)
A pinch of salt

Warm Berry Compote

1 1/2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
2 tablespoons honey or maple syrup
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon cornstarch (optional, for thickening)

Garnish and Serving

Powdered sugar (for dusting)
Fresh mint leaves (for garnish, optional)

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Instructions

Prepare the Almond Crepes: In a medium bowl, whisk together the all-purpose flour, almond flour, eggs, milk, melted butter, sugar, vanilla extract, almond extract (if using), and a pinch of salt until smooth and free of lumps.
Rest the Batter: Let the crepe batter rest for at least 20 minutes, or up to 1 hour, at room temperature to allow the flour to absorb liquid fully and ensure tender crepes.
Make the Warm Berry Compote: In a small saucepan, combine the mixed berries, honey or maple syrup, fresh lemon juice, and lemon zest if using.
Cook the Berries: Heat the berry mixture over medium heat, stirring occasionally, until the berries release their juices and the mixture starts to simmer, about 5 to 7 minutes.
Optional Thickening: If a thicker sauce is desired, mix the cornstarch with 1 tablespoon of water to make a slurry, stir it into the berry mixture, and let it simmer for another 1 to 2 minutes until thickened. Remove from heat and set aside.
Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter into the center and swirl the pan to spread the batter thinly and evenly.
Cook First Side: Cook the crepe for 1 to 2 minutes until the edges start to lift and the bottom is lightly golden brown.
Flip and Cook Other Side: Flip the crepe carefully and cook the other side for 30 seconds to 1 minute until lightly golden.
Continue Cooking Remaining Batter: Remove the cooked crepe from the pan and set aside. Repeat with the remaining batter, stacking the crepes on a plate.
Assemble the Crepes: Place a warm crepe on a serving plate, spoon some of the warm berry compote onto the center, then fold the crepe in half or roll it up.
Garnish: Drizzle extra berry sauce on top, dust with powdered sugar, and garnish with fresh mint leaves if desired.
Serve: Serve immediately with a cup of tea or coffee for a delightful brunch experience.

Notes

You can substitute almond milk and coconut oil to make this recipe dairy-free.
Letting the crepe batter rest improves texture and prevents tearing.
If you don’t have all mixed berries, feel free to use your favorite type or frozen berries.
The berry compote can be sweetened to taste; adjust honey or maple syrup accordingly.
Use a non-stick pan or crepe pan for the best results in cooking thin, delicate crepes.
Powdered sugar and mint leaves are optional but add a nice presentation touch.