Best French Canadian Breakfast Crepes Recipes

FRENCH CANADIAN BREAKFAST CREPES

Steps:

• 1. Add the CREPES ingredients in a blender or food processor *in order given*. Blend for about 1 minute or until batter is smooth.
• 2. Place about 2 tablespoons of butter and/or coconut oil in large *skillet over medium heat. When pan is hot and butter/oil has melted, pour 1/4 cup batter into middle of pan then swirl pan around so that a large crepe forms. *The original recipe specified a cast iron skillet. I tested the crepes using both a cast iron skillet and an 8-inch non-stick pan. Both worked well.
• 3. Cook crepes about 1-2 minutes per side or when crepe starts to get crispy around edges and bubbles. Repeat with remaining batter. Serve with maple syrup and/or other TOPPING suggestions.

REAL FRENCH CREPES

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

FRENCH CANADIAN CREPES

Steps:

• Gather the ingredients.
• In a large bowl, whisk all the ingredients vigorously until the crepe batter is completely smooth.
• Place the batter in the refrigerator and allow it to rest for at least 20 minutes.
• Melt a little bit of the butter in a crepe pan or large skillet over medium-low heat.
• Add 3 tablespoons of the batter to the pan and swirl until the bottom of the pan is completely covered.
• Cook the crepe for 1 minute, or until it is slightly moist on top and golden underneath.
• Using a spatula, loosen the edges of the crepe, then slide the spatula underneath, and gently flip it, trying to have it lay flat.
• Cook for 1 more minute, until the edges are starting to crisp up, and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter, adding more butter if the pan becomes dry.
• Fill with desired ingredients and fold or roll up .
• Serve and enjoy.

BREAKFAST CREPES

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

FRENCH CANADIAN CREPES

Steps:

• 1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
• 2. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
• 3. Tip: They are amazing when filled with a bit of sweetened whipped cream, folded, and then drizzled with maple syrup.