Pancakes with homemade Berry Compote and Peanut Butter

crêpes or as I call them, pancakes, are much easy to make than you think. They can also be filled with an array of sweet and savoury fillings. I think that’s why I love them so much – super versatile, affordable and quick!

Those delightful, paper-thin pancakes, have a history as rich and varied as their fillings! Originating in Brittany, France, these versatile treats have been charming taste buds since the 13th century. Legend has it that crepes were born from a happy accident when a bucket of porridge spilled onto a hot, flat cooking surface. Fast forward to today, and crepes have become a global sensation, gracing breakfast tables and dessert plates alike. Whether you prefer them sweet with a drizzle of honey and a sprinkle of powdered sugar or savory with ham and cheese, crepes are a whimsical culinary canvas ready for any delicious adventure you can dream up!

Combinations of fillings I personally like:


  • Cinnamon and Sugar
  • Cinnamon, sugar, cream and fresh lemon juice
  • Nutella
  • Any fresh fruit with cream
  • Peanut butter with a berry compote or jam
  • Savoury

  • Smoked ham with cheese of choice
  • Savoury mince with cheese of choice
  • Eggs, cheese and bacon
  • Spinach and feta
  • Crepes aka Pancakes

    Pancakes with homemade Berry Compote and Peanut Butter

    Light and fluffy Crêpes

    A basic batter recipe for crêpes and pancakes. They are a versatile foundation for an array of sweet and savoury fillings.
    Print Pin Rate
    Course: Appetizer, Breakfast, Dessert, Main Course, Starter
    Cuisine: French
    Keyword: crepes, pancakes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 15


    • 1 medium bowl
    • 1 ladle
    • 1 medium non-stick pan
    • 1 serving dish


    • ¾ cup milk
    • 2 large eggs
    • ½ cup water
    • 2 tbsp butter melted and extra for coating the pan
    • 1 cup regular flour
    • pinch of salt


    • Add all the wet ingredients together and mix until combined. Gradually add the dry mix to the wet mix and combine until the batter comes together.
    • Heat a medium non-stick pan to a medium-high heat. Add a touch of butter to coat. Pour 30g of batter into the center of the pan and swirl to spread evenly.
    • Cook for 30 seconds and flip. Cook for another 10 seconds. Remove from the heat and place on a clean plate or dish. Lay them out flat so they can cool. Continue until all batter is gone.
    • After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. So eeeeasy!

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