Strawberry Compote Crêpes


If you’re looking for the most romantic meal to serve on Valentine’s Day, you must make these Strawberry Compote Crêpes! Strawberries, chocolate and whipped cream are a must on this love-filled holiday, and this recipe has all of those! An extra bit of lemon zest really makes this recipe extra flavourful and special!


Servings: 6-8 crêpes

Difficulty: Medium

Prep Time:  10 minutes   |   Cook Time: 20 minutes   |   Total Time: 30 minutes

Ingredients: 

For the Crêpes:

  • 1 cup 2% milk
  • 3/4 cup water
  • 2 large eggs
  • 3 tablespoons salted butter, melted, plus more for frying
  • 1 cup all-purpose flour

For the Strawberry Compote:

  • 2 cups strawberries, frozen
  • 1 tablespoon lemon zest, finely grated
  • 1 tablespoon granulated white sugar (add more if desired)
  • 1/2 cup water

Extra Toppings:

  • 1/2 cup dark chocolate, melted
  • 1 tablespoon lemon zest, finely grated
  • 1/2 cup fresh whipped cream

Directions:

For the Strawberry Compote:

Place the frozen strawberries, lemon zest, sugar, and water into a small sauce pot over high heat. Bring to a boil and reduce the heat to medium. Cook the strawberries, stirring occasionally, until they have broken apart and have formed a sauce. Set the compote aside and cool completely.

For the Crêpes:

Combine the milk and water in a large bowl. Add the eggs and butter and mix to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine. 

Heat a large frying pan over medium heat. Use a pastry brush to spread a thin layer of butter evenly across the pan. Add ½ to ¾ cup of the crêpe batter to the pan and swirl the batter evenly across the pan. Place the pan back on the heat and let it cook for 1-2 minutes, or until the bottom has turned golden brown. Flip the crêpe and continue to cook it on the other side for another minute. Repeat for the remaining batter.

Set the crêpes aside on a plate until you are ready to use them. 

Assembly: 

Place a crêpe on a serving plate and spoon 4 tablespoons of the cooled strawberry compote into the center. Spread it out using a spoon to create a line of strawberry compote down the center of the crêpe. 

Gently roll the crêpe up into a tight log shape and repeat for the remaining crêpes. 

To garnish, drizzly over some melted chocolate, lemon zest, and top with a scoop of whipped cream. Serve immediately and enjoy!