Granola & Berry Crepe Recipe

Whisk dry and wet

In a medium bowl, whisk together 1 cup flour, 1 tsp sugar and 1 tsp salt until combined. In a separate bowl, lightly beat 2 large eggs then whisk in 1 cup milk, 2 tbsp melted butter and 1 tsp vanilla.

Combine and rest

Slowly pour the wet mixture into the dry while whisking constantly until a smooth, thin batter forms. If lumps remain, strain through a fine sieve. Cover and let rest at room temperature for 20–30 minutes (this relaxes the gluten and yields tender crepes).

Prepare cornstarch slurry

In a small bowl, mix 1 tsp cornstarch with 2 tbsp cold water until fully dissolved.

Cook berries

In a small saucepan over medium heat, combine 2 cups mixed berries, 2 tbsp sugar and 1 tbsp lemon juice. Cook, stirring occasionally, until the berries start to release juices, about 4–5 minutes.

Thicken compote

Stir the cornstarch slurry into the simmering berries and cook for another 1–2 minutes until the compote thickens slightly. Remove from heat and let cool to warm or room temperature. Taste and adjust sweetness with additional honey or sugar if desired.

Heat pan

Heat a nonstick skillet or crepe pan over medium heat. Lightly brush with a little butter or neutral oil (about 1 tbsp total).

Cook crepes

Stir the rested batter gently. Pour about 1/4 cup of batter into the hot pan, immediately lift and tilt the pan in a circular motion to spread batter into a thin, even layer. Cook until the edges look set and the underside is lightly golden, about 45–60 seconds. Loosen with a spatula and flip; cook the second side for 10–15 seconds. Transfer finished crepe to a plate and repeat, stacking crepes separated by parchment if making multiples. Makes about 8 crepes depending on pan size.

Assemble crepe

Place a warm crepe on a plate. Spread about 2 tbsp Greek yogurt or whipped cream in the center (optional). Spoon 2–3 tbsp warm berry compote over the yogurt or directly onto the crepe. Sprinkle 2–3 tbsp crunchy granola over the berries. Drizzle with 1 tsp honey or maple syrup. Fold the crepe in half or roll tightly, then garnish with an extra spoonful of compote and a light sprinkle of granola.

Serve

Serve crepes warm. If preparing ahead, keep crepes covered in a low oven (200°F / 95°C) and add granola just before serving to preserve crunch.