Crepes with Raspberry Compote & Berry-Infused Butter
Serves: 4-6
  • 4 eggs, room temperature
  • 2⅓ cups whole milk
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • 2⅓ cups all-purpose flour
  • ½ tsp kosher salt
  • 4 Tbsp unsalted butter, melted
  • Fresh berries, for topping
Berry Butter
  • ½ lb butter, room temperature
  • ½ cup berries of your choice
Berry Compote
  • ½ cup granulated sugar
  • 2 cups berries of your choice
  • 1 tsp lemon juice
  • 2 Tbsp butter
Homemade Whipping Cream
  • 1 cup cold heavy whipping cream
  • 2 Tbsp powdered sugar
  • ½ tsp pure vanilla
  1. Beat eggs, milk, sugar and vanilla until smooth and frothy. Add flour and salt and blend to combine. Cover batter and chill for at least 1 hour.
  2. Heat medium non-stick skillet over medium-high heat and brush with butter. Ladle ¼ cup of batter into the skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Carefully slide a spatula underneath and flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to plate. Cover with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
  3. When ready to eat, fold crepe into quarters and top with fresh berries and berry butter.
Berry Butter
  1. Whip butter on high with a whisk or paddle attachment. Add fresh berries and turn mixer to low for about five seconds.
  2. Scoop onto a sheet of parchment paper and wrap to create a cylinder, tying off the ends. Place in freezer for 30 seconds to quickly set then transfer to refrigerator until ready to use.
Berry Compote
  1. Over medium heat, combine 2 Tbsp of water with sugar and bring to boil, stirring to dissolve sugar. Cook for 2 minutes, then add berries and lemon juice.
  2. Return to boil, add butter and swirl mixture until better melts.
Homemade Whipping Cream
  1. Combine ingredients in cold bowl and whisk on high speed until medium to stiff peaks form (about 1 minute).
Recipe by Northwest Fresh at