Author's Notes: Contemporary recipes may opt for a blender to mix the batter, but we like this old-school recipe from a 1960’s Cordon Bleu cooking class.

French Crepes with Blueberry Compote Print Recipe

Yields 10 crepes • Ready in 35min


  • 1 ½ Cups All-Purpose Flour, sifted, minus 1 Tablespoon
  • 1 Whole Egg
  • 2 Egg Yolks
  • 1-2 Tbs. Sugar
  • ½ Tsp. Salt
  • 1 ½ Cups Scalded Milk
  • 4 Tbs. Melted Butter, plus more for cooking
  • 2 Cups Fresh Blueberries, divided
  • 3 Tbs. Water
  • 2 ½ Tbs. Blueberry Honey
  • 1/8 Tsp. Gryffon Ridge Saigon Cinnamon
  • 1 Tsp. Fresh Lemon Juice
  • 1 Tbs. LeRoux Wild Blueberry Dark Balsamic


  1. Put sifted flour into a mixing bowl. Add eggs, yolks, sugar, and salt and mix well using a whisk. Add the scalded milk a little at a time, mixing well after each addition to prevent lumps. When all of the milk has been added, let the batter rest in the refrigerator for at least ½ to 1 hour. Just before making the crepes, whisk the melted butter into the batter
  2. To cook the crepes, heat a crepe pan over medium to medium-low heat until it is thoroughly heated. Spread a small amount of butter on the heated crepe pan. When it stops foaming, ladle approximately ¼ – ½ cup of batter into the middle of the pan (depending on the size pan you are using). Remove the pan from the burner and rotate the pan so the batter spreads out as thinly as possible over the surface of the pan. You can also use a crepe rake for this if you prefer, but growing up I learned the method above. You need to move quickly, so the batter does not set before it spreads. Cook on the first side for 2 to 3 minutes. When you lift the edge with a spatula, look for small golden brown spots, which will tell you it’s time to flip the crepe. Carefully flip the crepe to cook the second side. Crepes are very delicate, so use a light hand when flipping and taking the crepe off the pan.
  3. Crepes can be filled or topped with any number of fillings, both sweet and savory. If making a savory crepe, say with ham and cheese, keep the sugar in the batter on the low side. If using them in a dessert recipe, go ahead and add the second tablespoon of sugar.
  4. For the compote: Place 1 cup blueberries in a medium saucepan along with the water, honey, and cinnamon. Cook over medium-high heat until it comes to a boil, reduce heat and simmer for 10 minutes. After 10 minutes, gently smash the blueberries against the pan using a spatula. Add the remaining whole blueberries and LeRoux Wild Blueberry Dark Balsamic and cook for an addition 3-5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.