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Eggless Crepe Cake w/ Berry Compote

Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Servings: 4 servings


  • 1 pint blueberries save a few for garnish
  • 1 pint raspberries save a few for garnish
  • 2 T water
  • 1 T butter
  • 1 T brown sugar
  • 1/2 t lemon juice
  • 1 cup flour
  • 1 T sugar
  • 1/4 t salt
  • 1/2 c milk
  • 2/3 c water
  • 1 1/2 T vanilla extract
  • 1/4 c melted butter
  • 1/2 c powdered sugar
  • 1 T water


  • For the compote, heat berries, 2 T water, 1 T butter, 1 T brown sugar and lemon juice over medium-high heat. When compote begins to boil, reduce heat to medium-low.
  • Cook until berries are soft and saucy, (Make sure not to cook out too much of the liquid. If your compote gets too dry, add a splash of water)
  • For the crepes, mix together the flour, sugar and salt in a medium bowl.
  • Separately, combine the milk, water, vanilla extract and melted butter.
  • Whisk the liquid mixture into the dry mixture until smooth. Refrigerate for 30 minutes-1 hour.
  • Oil a medium saute pan and heat over medium heat.
  • Add 2 T of crepe batter to the pan and tilt in a circular motion to spread the batter out into a thin crepe.
  • When the edges begin to brown and become crispy, flip the crepe and cook for an additional minute.
  • Repeat until all batter is used. (You can store the cooked crepes in a 200F oven if you would like to keep them warm.)
  • To make the glaze, mix 1/2 c powdered sugar with 1 T water.
  • Layer the crepes, switching off between berry compote and glaze in between
  • Garnish with remaining compote, glaze and fresh berries.