Pear Compote & Pumpkin Pie Spice Crepes

Tender crepes filled with a smooth pear compote, flavoured with cinnamon and ginger and topped with a drizzle of maple syrup.


  • No pears? Try with apples, quinces or pumpkin puree instead. You could also use 1 mashed banana. 
  • No peanut butter? Use any nut butter such as almond, cashew, walnut, pecan or hazelnut butter. 
  • No buckwheat flour? Swap for plain flour. 
  • No egg? Use 1 tbsp of ground flaxseeds. 
  • No coconut oil? Use melted butter/vegan butter . 
  • No ground ginger? Try a pinch of ground nutmeg. 
  • No maple syrup? Swap for honey.

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Servings: 2


2 Pears

1 tbsp Peanut butter

300 ml Milk of choice

130 g Buckwheat flour

1 tsp Maple syrup (plus extra for serving)

1 tsp Ground cinnamon

1 tsp Ground ginger

1 Egg (large)

Coconut oil (for cooking )


  1. For the compote, cut the pears into chunks and place in a small saucepan with 100 ml of water. Cover, place over a medium heat and cook until tender. If needed, add an extra splash of water to get a good steam in the pan, which will help the pears cook faster. Blend in a food processor until smooth.
  2. For the batter, add 90g pear compote, peanut butter, milk of choice, flour, spices, maple syrup and egg to a food processor. Blend until smooth.
  3. Heat a medium pan with some butter or coconut oil. Pour about 3-4 tbsp of batter in the pan and cook for a few minutes on one side, then 30 seconds on the other side, until golden. Repeat with the rest of the mixture. You should be able to make 6 crepes. Serve with a good drizzle of maple syrup. Enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.


The leftover compote can be used in baking recipes, pancakes, yoghurt or to make our favourite turnovers!