Fruity Crepes with Homemade Fruit Compote

Banana Crepes w/Apple Compote

Banana Crepes w/Apple Compote

I am not one for French cooking. I grew up watching Julia Childs and I marvelled at her culinary skills. Her cookbook was my first when I became a mom. After making a few dishes, I quickly retired it LOL! Many of the best French dishes require a serious labor of love…emphasis on L A B O R! Just think of the painstaking efforts it takes to make a croissant…then think of the few seconds it takes to down one effortlessly! You see what I mean? I have 6 kids that are always hungry and can usually not wait 5 extra minutes for me to finish cooking a complete meal. French cooking? Ain’t nobody got time for that!!! I ventured to make crepes out of sheer breakfast boredom. You know I have to have variety so after making just about every pancake and muffin type out there, it was only a natural progression to crepes. Make no mistake – this is still a FRENCH dish! Therefore, it is some serious labor but the taste is absolutely F A N T A S T I C O…oh wait, that’s Italian right? Make that F A N T A S T I Q U E! 🙂 The first time I made this, I dressed it with apples sauteed in butter. It was very good, but not sweet enough for my taste. This time I used my traditional syrup recipe and thickened it a little more. I used apples again, but you can use just about any fruit and not go wrong. This recipe made enough crepes for everyone in my family to have about 3. If you’re looking for leftover crepes and you have a large family like mine, you’ll need to double the recipe. Jouir de! 😉

Fruity Crepes with Homemade Fruit Compote


  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 stick butter, melted
  • 2 tsp vanilla flavoring (or your favorite flavor)
  • For compote:
  • 2 cups water
  • 1 1/2 cups sugar
  • 4 cups apples, chopped (or your favorite fruit)
  • 1 cup chopped pecans (optional)
  • 2 tbsp corn starch
  • 2 tbsp water


  1. In a large mixing bowl, whisk the eggs, milk and water.
  2. Gradually add in the flour, whisking and stirring until all mixed well.
  3. Add the salt, butter, and flavoring (if using) and mix until smooth. Batter should be watery and as lump-free as possible.
  4. Heat a griddle at about 320 degrees or medium high heat; butter it lightly.
  5. Scoop about 1/4 cup of batter on the griddle for each crepe, making each one as circular as possible.
  6. Cook each crepe for about 2 minutes until the bottom is light brown. Flip the crepe and cook the other side.
  7. Repeat for remaining crepes.
  8. For the compote:
  9. In a small pot, heat water on high heat until boiling.
  10. Add sugar and stir until completely dissolved in water.
  11. Add apples and pecans (if using) and reduce heat to medium high (a light boil). Apples should be tender after 5 - 8 minutes.
  12. In a small cup or mixing bowl, stir corn starch and water until completely dissolved.
  13. Add corn starch mixture to the pot and stir to combine.
  14. Add more corn starch/water (mix together first) to desired thickness if necessary.
  15. Serve hot and enjoy!


Mother of 6, lover of God, life, family, food, friends and flying!

More Posts - Website

Follow Me:
TwitterFacebookPinterestGoogle PlusYouTubeYelp

Leave a reply