Cherry Crêpes Recipe

Try something different this Pancake Day

Shrove Tuesday is on the morrow, Tuesday 13th February,

And you can mix up the usual chocolate or lemon filled pancakes with our delightful Cherry Crêpes recipe.

Whipped cream and lambs are optional.

These thin, delicate French style pancakes topped with juicy cherry compote will awaken your senses and satisfy your sweet cravings.

Even better, if you have your own home-grown cherries (frozen from last season), these will taste even better!

There are three steps to this recipe;

  1. Making the Crepes
  2. Cherry Compote
  3. Assembling


For Crêpes:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

For Cherry Compote:

  • 2 cups fresh or frozen cherries, pitted and halved
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)

For Topping:

  • Whipped cream
  • Icing sugar


  1. In a blender, combine flour, sugar, salt, milk, eggs, melted butter, and vanilla extract. Blend until smooth.
  2. Allow the batter to rest for at least 30 minutes to an hour in the refrigerator.
  3. Heat a non-stick skillet over medium heat and lightly grease with butter.
  4. Pour a small amount of batter into the skillet, swirling it to spread evenly. Cook until the edges begin to brown, then flip and cook the other side.
  5. Repeat until all the batter is used, stacking the crêpes on a plate.

Cherry Compote:

  1. In a saucepan, combine cherries, sugar, and lemon juice over medium heat.
  2. Stir occasionally until the cherries release their juices and the mixture thickens slightly.
  3. If desired, mix cornstarch with a little water to create a slurry and add it to the cherry mixture to further thicken.
  4. Remove from heat and let it cool.


  1. Lay a crêpe on a flat surface.
  2. Spoon a generous amount of cherry compote on top of the crêpe.
  3. Add another crêpe on top.
  4. Repeat with the remaining crêpes.
  5. Top the crêpes with a dollop of whipped cream and a dusting of icing sugar.

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