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:
Marita says
Thank you for sharing. I’ve been trying to replicate my grandfather’s Canadian french pancakes and this sound like it’s exactly what he made.
Lisa Huff says
Thanks Marita! I hope you enjoy the crepes!
Paul Desrosiers says
Hi Lisa, I can’t believe I found the recipe online that I was raised on. I was born in Providence, Rhode Island and I’m French Canadian descent.
There were two delicious recipes that I loved as a child and that was coffee milk and my mother’s French pancakes. She basically combined the ingredients of your recipe by half ie. one cup of flour ; one cup of whole milk; one egg and a dash of salt. There is no substitute for Crisco to fry these pancakes because the best part of the pancake is the crispy edges! We always used Vermont Maid syrup for the topping.
We/I always used a heavy pan to fry these up but l switched a couple of years ago to a All Clad pan. I discovered that this pan makes a much better, evenly browned top.
This recipe makes me proud of my heritage.
Lisa Huff says
Thanks Paul! These French Canadian Crepes are definitely one of my favorite breakfasts from childhood!
cathy says
My grandmother from Ste-Thecle,Quebec made french pancakes in a cast iron skillet that look similar to these but had bubbly crispy edges, I was told she used a cold spoon dipped in cold water spreading the pancake! Anyone know anything about this method and if it effected the bubbling effect and the original recipe. Why baking soda or baking powder not used as in a recipe I found both used 1/2 teas each in “Candlema Pancake” or “Crepe de la Chandeleur” Guess I will have to experiment with both recipes.
Lisa Huff says
Hi Cathy! This recipe is the version my family grew up with. I’m sure every family in Quebec makes them a little different. Instead of a spoon we generally just swirl the pan to make the batter spread in the pan. They do bubble up like pancakes. Unfortunately, I have no idea how this version compares to what your grandmother did. Good luck!
Bree says
My family has almost the same recipe/tradition — we called them “special” pancakes growing up (to differentiate them from the everyday/pre-packaged frozen pancakes) and there wasn’t a recipe written down anywhere. When I went off to college, I asked Mom (and then grandma, because I didn’t believe her) what the recipe was, and all she said was 2 eggs for every 1/2 c milk plus same amount of flour as milk (so the basic math becomes 1/2 c flour + 1/2 c milk + 2 eggs), cooked with a generous pat of butter. I asked grandma where she thought the recipe came from, or what the “rest of the world” would call them if I wanted to look up the recipe, and she said she thought they were Swedish egg pancakes, but a Google search for that only comes up with much more complicated recipes — yours is the first I’ve found that is just as easy as ours! And it’s also one of those family recipes that my grandma learned by watching her mother, who probably learned it from her mother :) Thanks for sharing! I think I’ll try the Crisco method … see if it makes the edges crispier than plain ol butter — that’s always been my favorite part!
Lisa Huff says
Thanks Bree! Hope you enjoy them! The Crisco/shortening method definitely gets crispier edges (or at least for us…). :)
cathy says
My Saint-Thecle , Quebec grandmother used to make these also but they had more of a bubbly texture and she used a cold spoon to spread the batter while cooking in a cast iron pan, I have tried to get the recipe from my cousins who claim to make these but can not give a suitable recipe? The crispy edges sound right but I remember bubbly also? Anyone have ideas?
Nutmeg Nanny says
These look amazing! I love old family recipes. My dad has so many he only know by memory. I need him to write them down!
Susan@LunaCafe says
These are new to me. They sound wonderful. Will definitely try.
William Malicia says
This is the recipe my memere used.
we have called these rubber pancakes since we were small children, I think it’s because they absorb nothing, but they are awesome, my favorite way to eat them is pour warm butter on them and sprinkle brown shugar over the butter. It absorbs the liquid and unlike maple syrup, it doesn’t run all over the plate.
Lisa Huff says
Thanks William! Love that you called them rubber pancakes!
Angela Kimble says
Oh my – memories of my youth have come flooding back to me!! Thank you! My grandmother was French Canadian who was raised on a arm with a sugar house. We had maple syrup on everything! These crepes were such a treat on a Saturday morning and mom definitely used a big cast iron skillet and Crisco. She also made thin buckwheat pancakes (very thin normal crepes) we rolled up like cigars and dipped in maple syrup. I could go on and on with the yummy Canadian food we were raised on!
Lisa Huff says
I love hearing these stories Angela! Thanks for sharing! :)
Marie says
I randomly happened on this recipe, and I’m so glad I did! I’m French Canadian, but my family moved to California when I was 7. I had completely forgotten about these crepes, and this post brought back some amazing memories. I used to put a line of brown sugar down the middle and wrap the pancake around it, like a taquito. I’m so, so happy I came across this recipe – I didn’t remember what I was missing, but I do now, so thank you! Man, this makes me nostalgic…
Lisa Huff says
Thanks Marie! So sweet of you! We usually use maple syrup but will have to try the brown sugar! Sound delicious!
Gema says
Hi Lisa. I searched to see if I could find a recipe similar to what our grandma used to make for my Dad & his siblings growing up. She was also a French Canadian from Quebec.She had a recipe recipe written down years ago but made them by feel. A recipe was needed by a step mother who wanted to make them for my Dad & us. (I wish that I still had her recipe!) The difference between yours & my grandma’s is that hers, or well the way that our stepmom cooked them they were not ‘crispy edges’ as your Mom’s. She used more eggs in her batter, (3 x the amount), milk to thin the batter, & Crisco oil to coat the big flat ‘crepe pan’ that I remember looks like tortilla pans today. Grandma was retired & I honestly can’t remember her ever cooking for us. When I started making them myself it was from an improvised Betty Crocker cookbook crepe recipe. I didn’t have a big flat pan so I use a large shallow edged skillet & put a generous 1/4 c or more of the batter in the pan, spreading the batter over every inch of the bottom, filling in any ‘holes’ with a drip. As soon as the 2nd side was browned, butter is spread & then brown sugar sprinkled all over. Because of their more eggy texture, they roll very easily. My kids & everyone who tries them absolutely loves them, & we started making double batches of batter to feed everyone. We made some savory with shredded cheddar cheese & ham or whatever we had in the refrigerator. If there was leftover batter it can be refrigerated for a couple of days. Making them crispy also sounds delicious as well, & I will try it that way for a variation with maple syrup. Thanks again!
Lisa Huff says
Thanks Gema! Hope you try these crepes and enjoy them!
Maureen | Orgasmic Chef says
OMG such great memories this post brings back. My grandmother was from Paspébiac and she used to make these pancakes for us when we were growing up in Maine. I’ve never made them myself and my grandmother is long passed away as has my mother.
Thank you so much from bringing a smile to my face today.
Lisa Huff says
Thanks so much Maureen! You’ll have to try making them now. :) Unfortunately, my crepes never taste as good as my mom’s. :)
Dave Willett says
Lisa,
Tell your mom I just printed out our grandmother’s crepes recipe. Many thanks!
Dave
Sharon Mayhack says
My Grandmother (also from Quebec) use to make these for us all the time… I can’t wait to make them for my family. ( Nobody wrote the recipe in my family either!) I also think Mamie may have used water instead of milk… she said something about they were cheaper to make that way when she was growing up. I’ll, try it both ways…
Thanks so much for sharing!
Sharon
Betty says
My Mom was born and raised in Quebec. These are the same crepes we were served growing up.
I thought she used to use water in the batter instead of milk…
snappygourmet says
Betty, I’m sure there are a million version of the crepes so it’s quite possible she used water instead of milk. We always used milk growing up. Hope you enjoy!
Danielle says
Lisa-they sound DELICIOUS!!!! Your mom is adorable–I love the shot of her and the kids :) John and I will be making this THIS weekend. They look awesome. Hope you guys had a great time in florida!
snappygourmet says
Thanks Danielle! Have a great weekend!
Paula @ Dishing the Divine says
We love crepes filled with strawberries and whipped cream and dusted with powder sugar. Oh my gosh so good! :)
snappygourmet says
sounds yummy!!!