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Gluten-Free Breakfast Crêpes with Berry Compote

Name: Gluten-Free Breakfast Crêpes with Berry Compote
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French-inspired
Ingredients: 3 large eggs; 1/2 cup coconut milk (full fat); 2 tbsp honey; 1 tsp vanilla extract; 1/4 tsp sea salt; 1/2 cup almond flour; 2 tbsp coconut flour; 1 tbsp arrowroot starch; 2 tbsp melted coconut oil, plus extra for cooking; 1 cup mixed berries (fresh or frozen); 1 tbsp lemon juice; 1 tbsp maple syrup (optional for compote sweetness)

By Freeflourish Editorial TeamPublished May 10, 2026 | Updated Jul 7, 2026

French-inspired 20 mins glutenfreedairyfreegrainfreebreakfastfamilyfriendlyeasyquickrecipes

Gluten-Free Breakfast Crêpes with Berry Compote with measured ingredients, 20-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 10 min

Total 20 min

Servings 4

Difficulty easy

Cuisine French-inspired

Ingredients

Servings 4

3 large eggs
1/2 cup coconut milk (full fat)
2 tbsp honey
1 tsp vanilla extract
1/4 tsp sea salt
1/2 cup almond flour
2 tbsp coconut flour
1 tbsp arrowroot starch
2 tbsp melted coconut oil, plus extra for cooking
1 cup mixed berries (fresh or frozen)
1 tbsp lemon juice
1 tbsp maple syrup (optional for compote sweetness)

FreeFlourish Gluten-Free Paleo Breakfast Crêpes with Berry Compote ingredients

Instructions

In a large mixing bowl, whisk together eggs, coconut milk, honey, vanilla extract, and sea salt until smooth and slightly frothy.
Gradually sift in almond flour, coconut flour, and arrowroot starch while continuously whisking to avoid lumps. Stir in melted coconut oil until batter is smooth and thin.
Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or crêpe pan over medium heat and lightly brush with coconut oil.
Pour about 1/4 cup batter into the pan and swirl to coat the bottom evenly in a thin layer.
Cook for 1-2 minutes until edges lift easily and bottom is golden brown. Flip carefully and cook another 30 seconds to 1 minute. Remove and place on a plate. Repeat with remaining batter, adding coconut oil as needed.
Meanwhile, prepare the berry compote: combine mixed berries, lemon juice, and maple syrup (if using) in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 5 minutes. Remove from heat.
Serve warm crêpes folded or rolled with a generous spoonful of berry compote on top or inside. Garnish optionally with fresh mint or extra berries.
Enjoy immediately or keep warm in a low oven until serving.