Soft Spelt Crêpes with Warm Blueberry Compote

Spelt Blueberry Compote Crêpes are thin, soft crêpes made with spelt flour and filled with a warm blueberry compote cooked with lemon juice and sugar.

The spelt flour gives the crêpes a light, slightly nutty flavor and a tender bite that stays soft even after the batter rests.

I let the batter sit for 15 minutes before cooking. Skipping this step leaves the crêpes rubbery instead of soft, since the flour needs time to hydrate fully.

The compote comes together in one small saucepan while the crêpes cook, so both parts finish around the same time.

You can make the compote ahead and keep it in the fridge, then warm it gently before filling the crêpes.

Why You'll Love This Recipe

Batter comes together in one bowl, no mixer needed
Compote thickens in about 8 minutes on the stove
Spelt flour adds a light, nutty flavor to the batter
Compote can be made ahead and reheated separately

Thin spelt crêpe batter cooking in a nonstick skillet with edges turning golden and lifting from the surface

Ingredient Notes

spelt flour: Gives the batter a lighter, slightly nutty flavor than all-purpose flour. You can swap 1:1 with all-purpose if needed, but add an extra tablespoon of milk since spelt absorbs liquid differently.
eggs: Bind the batter and give the crêpes structure. Use large eggs at room temperature so they blend smoothly into the milk.
whole milk: Thins the batter to a pourable, cream-like consistency. Low-fat milk works but the crêpes turn out slightly less tender.
unsalted butter: Melted butter goes into the batter for softness, and a little extra greases the pan between crêpes.
blueberries: Fresh or frozen both work. Frozen berries release more liquid, so simmer them a couple minutes longer.
lemon juice and zest: Cuts through the sweetness of the compote and keeps the blueberry flavor bright rather than flat.
cornstarch: Thickens the compote so it holds its shape on the crêpe instead of running off. Mix it with cold water first to avoid lumps.

Hands rolling a warm spelt crêpe filled with blueberry compote at a breakfast table with coffee nearby

Prep Time 15 mins

Cook Time 20 mins

Rest Time 15 mins

Total Time 50 mins

Cooking Method: Stovetop

Cuisine: French

Courses: Breakfast

Difficulty: Easy

Cooking Temp: medium C

Servings: 4

Estimated Cost: 1.80

Calories: 376

Best Season: Spring, Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

These crêpes use spelt flour for a light, slightly nutty batter, filled with a quick stovetop blueberry compote balanced with lemon.

Ingredients

Crêpe Batter

150 g spelt flour
2 eggs (large)
300 ml whole milk
30 g unsalted butter (melted, plus extra for the pan)
1 tbsp granulated sugar
1/4 tsp salt

Blueberry Compote

300 g blueberries (fresh or frozen)
40 g granulated sugar
1 tbsp lemon juice
1 tsp lemon zest (optional)
1 tsp cornstarch
1 tbsp water

To Serve

powdered sugar (for dusting)

Instructions

Make the Crêpe Batter

1
Whisk the spelt flour, 1 tbsp sugar, and salt together in a mixing bowl.
2
In a separate bowl, whisk the eggs, milk, and melted butter until combined. Pour into the dry ingredients and whisk until smooth.
3
Cover the batter and let it rest for 15 minutes at room temperature. This lets the spelt flour hydrate so the crêpes turn out soft instead of rubbery.

Cook the Blueberry Compote

4
Combine the blueberries, 40 g sugar, lemon juice, and lemon zest in a 1-quart / 1 L saucepan. Set over medium heat and simmer for 5 minutes, stirring occasionally, until the berries soften and release their juice.
5
Stir the cornstarch into the water until smooth, then stir it into the compote. Simmer for 2 to 3 minutes more, until the compote coats the back of a spoon. Remove from the heat.

Cook the Crêpes

6
Heat a 24 cm / 9.5-inch nonstick skillet over medium heat and brush with a little butter.
7
Ladle about 60 ml of batter into the skillet and swirl immediately to coat the base thinly.
8
Cook for 60 to 90 seconds, until the edges lift and the bottom turns light golden. Flip and cook for 20 to 30 seconds more.
9
Stack the cooked crêpes on a plate, placing a sheet of parchment between each one to keep them from sticking. Repeat with the remaining batter, brushing the pan with more butter as needed. This batch makes about 8 crêpes.

Assemble and Serve

10
Fold or roll each crêpe and spoon warm blueberry compote over the top.
11
Dust with powdered sugar and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 376kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 117mg39%
Sodium 180mg8%
Potassium 300mg9%
Total Carbohydrate 56g19%
Dietary Fiber 6g24%
Sugars 26g
Protein 9g18%

Vitamin A 350 IU
Vitamin C 8 mg
Calcium 113 mg
Iron 1.6 mg
Vitamin D 20 IU
Vitamin E 0.6 mg
Vitamin K 6 mcg
Thiamin 0.15 mg
Riboflavin 0.3 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 35 mcg
Vitamin B12 0.4 mcg
Phosphorus 150 mg
Magnesium 30 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest the batter for 15 minutes minimum for soft crêpes.
Simmer the compote until it coats a spoon, about 8 minutes total.
Brush the skillet lightly between crêpes to prevent sticking.
Stack finished crêpes with parchment to keep them separate.

Keywords: spelt crepes, blueberry compote crepes, spelt breakfast recipe, spelt flour crepes, blueberry compote

Equipment

mixing bowls
whisk
24 cm / 9.5-inch nonstick skillet
1-quart / 1 L saucepan
ladle or 1/4 cup measuring cup

Tips

Rest the batter for at least 15 minutes so the spelt flour hydrates fully and the crêpes turn out soft, not rubbery.
Use a 24 cm / 9.5-inch nonstick skillet and keep the heat at medium so the crêpes cook evenly without tearing.
Swirl the pan the moment the batter hits the surface, before it starts to set, for an even, thin crêpe.
Simmer the blueberry compote uncovered so the liquid reduces and coats the back of a spoon in about 8 minutes.
Stack cooked crêpes between sheets of parchment paper to keep them from sticking while you finish the batch.

Variations

Swap blueberries for raspberries or blackberries, using the same sugar and lemon ratio for a similar compote texture.
Add 1 tsp orange zest to the batter for a citrus note that pairs well with the blueberry filling.
Fold a spoonful of Greek yogurt into each crêpe before adding compote for a tangy, creamier bite.

Storage and Reheating

Store cooked crêpes and compote separately once they cool to room temperature. Stack the crêpes with a sheet of parchment between each one and keep them in an airtight container in the fridge for up to 3 days.

The blueberry compote keeps in a sealed jar in the fridge for 4 to 5 days. It also freezes well for up to 2 months, since the fruit and sugar hold their texture after thawing.

To reheat, warm the crêpes in a dry 24 cm / 9.5-inch skillet over low heat for about 20 seconds per side. Warm the compote in a small saucepan over low heat, or in the microwave in 20-second bursts, then assemble.

Serving Suggestions

Serve the crêpes warm, folded in quarters with the compote spooned over the top and a light dusting of powdered sugar.

Add a spoonful of Greek yogurt or a drizzle of cream on the side for a heavier breakfast.

For a weekend brunch, set out the crêpes, compote, and toppings separately so everyone builds their own plate.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blueberry-compote-crepes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!