French Canadian Crepes, an easy crepe recipe that is great for breakfast. The crepes have crispy edges and are great with maple syrup or fruit sauce.
French Canadian Crepes, is one of my family’s favorite breakfast recipes! Not your traditional French crepe, these French Canadian crepes are crispy around the edges. Not a lot of ingredients and they are easy to make! Just be sure to follow all the tips in the post for best results.
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 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. Your results may be quite a bit different though. The cast iron pan and shortening definitely helps get those crispy edges.
Pour the batter into pan and swirl the pan around so that the batter spreads.
Cook about 1-2 minutes per side or until the edges start to get crispy. See those “lacey” crispy edges? That’s the best part!
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.
Hope you enjoy these fun French pancakes!
French Canadian Breakfast Crepes
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups milk
- Shortening (for best results)
- Maple syrup for serving
Instructions
- 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.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
More French Canadian recipes you may enjoy:
- French Canadian Tourtiere (meat pie) – All Day I Dream About Food
- Carré au Sucre à la Crème – The Little White Kitchen
- Maple Pudding Chômeur – Canadian Living
Diane says
I made these and they are identical to the ones Grandma used to make. She was Canadian and I loved her crepes and I finally found the recipe! Wish I could post a picture-Thank you💜
Lisa Huff says
Oh thank you so much!
Joy Ward says
Hello! In my Eastern PA family, these were known as “homemade pancakes” (but always a lunch or dinner treat – Never for breakfast!) and the recipe was passed down from my English grandfather. Funny that our recipe, too, was based on descriptions… “so many heaps of this n that” with a “special spoon”; whisked to the ‘consistency of a melted milkshake’ then spooned and swirled onto a cast iron pan ‘hot enough to make a drop of water dance’. We (Mother and I) also discovered long ago that anything other than Crisco produced a lackluster imitation. This was our family’s comfort dish, as well– so many Big Decisions were made easier with a forkful of layered, syrupy love and they were a featured meal upon a child’s return to the nest. Of course, dainty Mom, would put a dollop of grape jelly, and roll hers. (The ONLY reason for jelly in our house!) Mom also got the skillet-sized ones.. kids got silver dollars – twice the crunchy, ruffled goodness!
In 2001, my family and a few friends traveled to and through Nova Scotia and enjoyed a delightful Acadian meal at the tip of Cape Breton where someone ordered crepes. Lo and behold, they were the Homemade Pancakes of my memories! Funny how recipes travel! :)
Me Mum recently passed, and through tears, I made a kitchen portrait of her big green Pyrex bowl, the Special Spoon, skillet and a glass milk bottle… ingredients for happy days. And now, since MY memory has been getting fuzzy as to the proportions, I can add an actual recipe.
Time to put on some Great Big Sea and whip up a patch…
Thank you!
Lisa Huff says
Hi Joy! Thank you so much for the lovely comment. I’m so dearly sorry to hear about your mom. :( Love though that you made a portrait. Oh wow, the large pyrex bowls. The best right? Would love to hear how these compare to the ones you grew up with after you give them a try.
Carolyn Bragg says
I think bacon *grease would do the trick. The pan makes a difference as well.
*After frying bacon, pour the slightly cooled grease into a heat-proof canning jar or stainless steel can, etc. Then use it to fry fish (especially trout with skin), French toast, or anything you want to have a faint bacon flavor. Or, refry beans! Blot food with paper towel if necessary (usually not).
P.S. I can’t use Crisco; it’s made with soy, and it made me sick all through my childhood until I investigated and discovered the problem myself.
Lisa Huff says
Yes if you can’t use shortening for whatever reason, bacon fat or lard would work.
Ellie Card says
Lisa, just happened to see this post and couldn’t believe it was exactly as my mother made and of course as I have continued throughout the years. We now live in Florida and crepes are the first things the family asks for when they visit.
They just cannot be made without Crisco, no matter how much more healthy they might be.
I can still see my dad spreading applesauce on his and trying to roll his before cutting in pieces.
Will be speanding a month at home in Sugar Hill, N.H. In May and I’m sure I will be standing at the stove making crepes for grandchildren and great grandchildren who spend the night with Memere and Papa. Happy New Year.
Lisa Huff says
Hi Ellie! Happy New Year! Crepes are the first thing we ask for from my mom as well. :) I love that your dad spread applesauce on them! We always just used maple syrup, but that sounds delicious too!
chef richard leboon says
as a chef of 55 years and still cooking in foodservice we will be in old Quebec this march for a week vacation we are French Italian and English out daughter speaks French quite well thanks for sharing
Lisa Huff says
Thank you! Hope you have a wonderful vacation there!
Suzanne Brousseau says
Bonjour,
I am French-Canadian. These were my favorite growing up and are my son’s favorite. Crisco does add a good taste but we now use butter or vegetable oil for a slightly healthier crepe. We also add molasses to to the topping in addition to the maple syrup. I was also taught the old fashion way – no measurements! So thank you for taking the time to measure the ingredients and for sharing them.
Merci :-)
Lisa Huff says
Bonjour! Always love hearing how other French Canadians enjoy crepes. :) We have use butter or oil too sometimes, but just don’t get the same crispy edges unfortunately. We also didn’t use measurements so knew I had to get it written down! Thanks for stopping by!