My mom is French Canadian and one of her special dishes that she would make for me as a kid was her breakfast crepes. So when I went to visit her recently in Florida one of the first things I had her make for me (well, I guess my kids too….) were her crepes. These crepes are a little different from your typical crepes and not exactly like pancakes either. They are thicker than regular crepes, thinner than pancakes, and have a crispy “lacey” edge unlike both crepes and pancakes. A yummy treat for any breakfast!
Unfortunately, my mom didn’t really have a recipe. It’s one of those things that she watched her mom and grandma make, and I’ve watched her make. No one ever writes it down! So I quickly tried to measure things as she was going along. Yes I know I was in the way, sorry Mom. It’s more about the consistency of the batter than the actual amount of ingredients. Add the milk slowly to the batter until a very thin batter forms. It should be much thinner than a regular pancake batter. When I looked at other recipes for French Canadian Crepes on the internet of course hundreds of variations came up. This would just be my family’s version.
My family has always made these crepes with a cast iron pan and Crisco shortening. My mom swears by Crisco shortening and I have to agree although you are welcome to substitute anything you’d like such as your favorite oil or butter. The crepes just don’t get their fancy “lacey” and crispy edges without the shortening but probably just as delicious! I’ve posted several other breakfast (or even brunch or “brinner”) recipes recently. So if you’re looking for others, try my Mexican Sausage & Cornbread Strata, Mini Caramel Streusel Cakes, or my decadent Overnight Ice Cream French Toast.
Although “experts” would tell you to mix the dry ingredients in separate bowls, we just mix everything quick all together.
Add the milk slowly while whisking until the batter is quite thin (ignore my daughter’s head in the picture…).
As I mentioned, my mom swears by Crisco shortening and her cast iron pan but substitute as you’d like.
My kids trying to get their hands on the crepes (ummm, I mean helping Grandma).
We like to have the crepes with maple syrup, but fruit sauces, powdered sugar, honey, etc. would all be good.
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|French Canadian Breakfast Crepes||
- 2 cups flour
- ¼ teaspoon salt
- 2 eggs
- 2 cups milk
- Shortening for best results (or use butter or oil if necessary)
- Maple syrup for serving
- In a large mixing bowl combine flour and salt. Whisk in eggs and milk just until thin batter forms.
- Place about 2 tablespoons of shortening in large skillet (preferably cast iron) over medium heat. When shortening is hot, pour some batter into middle of pan then swirl pan around so that a large crepe forms.
- Cook crepes about 1-2 minutes per side or when crepe starts to get crispy around edges and bubbles. Continue until all batter has been used. Serve with maple syrup.
SNAPPY SUBSTITUTIONS: We typically serve this with warm maple syrup but you could serve with a fruit sauce, powdered sugar, honey, etc.
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