Comfort Food Recipe: Crepes a la Abby with Strawberry Compote

Originally published on our former blog, November 29th, 2014

As a kid, Sundays were my favorite day of the week because if my brother and I behaved realllly well and asked my mom reaaaaally nicely, she just might make us her famous crepes for breakfast. Well, now that I’m all grown up and a big girl, I can make them all by myself! With a quick and easy strawberry compote and some bacon on the side, this is still one of my favorite comfort foods and a treat whenever I have the time to make them. They’re relatively simple to make, so here’s my secret family recipe for you to try at home!

Crepe with Strawberry Compote


2 cups of flour

2 cups of milk

4 eggs

vanilla to taste

1-2 tablespoons of oil

It’s pretty basic; mix all of the ingredients(including the oil) together with a whisk in a large mixing bowl. By the way, feel free to experiment with various kinds of flour… my mom has a gluten intolerance, so we’ve made them with almond flour from time to time and they came out delicious! Heat a non-stick skillet on the stove, medium heat, scoop some of the batter into the pan, swirl the pan around so that the batter spreads flat and coats the pan evenly. Once the edges start to brown a little, flip the crepe, let it cook for another minute or two, and then get started on the next one!

Strawberry Compote:

Fresh or frozen strawberries

1/3 cup of sugar



Compote is just a fancy word that means fruit in a sugar syrup, and is a super easy thing to do. You can also do this same recipe with blueberries, raspberries, or various other fruits if you would prefer, but strawberries are my favorite. Just put the strawberries in a sauce pan, add a tiny bit of water to simmer them in, and the sugar. Once it comes to a boil, add cornstarch(amount depending on how thick you want the syrup to be) to a small amount of water and mix it together before adding it to the mixture on the stove. Make sure to always mix cornstarch with a cold liquid before adding it to anything hot or it might clump instead of mixing in evenly. Simmer the berries until hot and sticky and the syrup begins to thicken, and you’re done!

So that’s all there is to it. The most time consuming part is just the actual cooking of the crepes since you have to cook them one piece at a time, but it’s well-worth it in the end. I like to stuff my crepes full of the strawberries and a tiny bit of maple syrup for extra flavor, David prefers to load his up with bacon and syrup on the inside; either way it’s a wonderful treat that leaves everyone happy and with full bellies!


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