Crêpes je t'aime



For the fruit compote:

  • 10 juicy strawberries, hulled and cut into quarters
  • 1 banana, sliced
  • 2 kiwi fruit, peeled and sliced
  • 4 tbsp superfine (caster) sugar
  • scant 1/2 cup milk
  • 3 eggs
  • 1 1/4 cups raspberries or frozen raspberries if not in season
  • 3/4 cup all-purpose flour
  • 2 tbsp sunflower oil



Say "I love you" with a plate of gorgeously pink, fruity pancakes. For a special someone, you can go the extra mile and cut the crepes into heart shapes.

For an extra indulgent Valentine's Day breakfast, slather on a chocolately dose of our Belgian Noir Organic Spread. They won't be disappointed!


Start by making the fruit compote. Put the fruit and sugar into a small saucepan, cover and cook over high heat for 4-5 minutes, stirring occasionally with a spatula, until the fruit starts to collapse and soften, then keep warm while you make the pancakes.

For the pancake batter, place the milk, eggs and raspberries in a bowl and whisk or blend in a food processor on a low speed until you get a smooth consistency. Pour through a strainer or sieve to remove the raspberry seeds. Add the flour and sunflower oil and whisk or blend again until smooth.

Lightly grease a nonstick skillet using an oiled piece of paper towel, then place over medium heat. Pour a thin layer of pancake batter into the pan and cook very lightly to retain the rich pink of the pancake, then flip over and cook the other side. Keep warm in a low oven while you repeat the process until the remaining batter is used.

Place 2 pancakes each into 4 warmed bowls and pour in the fruit compote. Fold the pancakes back onto themselves and serve immediately.

What’s cooking in your kitchen this Valentine’s Day? Share with us in the comments below!

This recipe and more from the Le Pain Quotidien Cookbook.

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Crêpes Je T’Aime

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