Indulge in the perfect French Canadian Sunday brunch with these delectable French Canadian Crêpes. This sweet and savoury breakfast is a classic, aged cheddar and bacon strips drizzled with the iconic maple syrup.
French Canadian Crêpes differ from the rest of Canada; they are thinner and based on the French Crêpe recipe, while the English part usually makes them fluffier, like in the USA. They are not exactly like the French version either; they are thicker than their cousins and filled with holes. But way thinner than pancakes because no baking powder is used. Also, unlike the Britanny (Western France) version, this French-Canadian version needs to be flipped.
The Brunch, the Crepe Way
The idea is to start with the sweet and savoury crepe and then make a second (sweet only) with fruits, whipped cream, and maple syrup. The table should be filled with different fillings for different tastes. Although some ingredients are necessary on the table, for instance, maple syrup, bacon (American style), cheese, and fruits, the rest is up to you!
Liquid Gold of Canada
This irresistible syrup is part of our heritage, and thanks to the natives who taught the first settlers how to produce such a delight by collecting the water with the help of a ‘Chalumeau’ when the spring started. However, maple syrup is still sucrose, meaning you must eat it in moderation. But if you must choose between all the sweeteners, it’s probably one of the best options. It is barely processed, filled with nutrients and antioxidants, and has a lower glycemic index than honey. Check out this link if you want to go deeper into this subject.
The darker the syrup, the more minerals and nutrients it contains. However, the lighter types are subtle and delicate and are highly praised by gastronomes and chefs worldwide. I like to settle for the middle one: the amber-coloured maple syrup. Every country has a different system for identifying them:
- Golden, Delicate Taste—This is the Lightest in colour and has a mild, buttery flavour. It is best for drizzling over yogurt or pancakes.
- Amber, Rich Taste – Medium amber colour with a balanced maple flavour, great for baking and desserts.
- Dark, Robust Taste – Darker and more potent in flavour, ideal for cooking and glazes.
- Very Dark, Strong Taste—This is the darkest and most intense, and it is commonly used for cooking and in barbecue sauces.
Other Topping Ideas
If you want to make a seriously delicious table with your French Canadian Crêpes, add these, too: maple butter, maple pearls, caramel, whipped cream, fruits of all kinds, marmalade, powdered sugar, Nutella, Peanut butter, or whatever you fancy!
What do Quebecers fill their crepes with?
I’ve asked Quebecers on Facebook what their favourite crepe was, and here are some of the most popular combinations:
- Peanut butter, banana
- Cheese with maple syrup
- Blueberry cacao powder
- Ham & Cheese
- Asparagus with a bechamel
- Berries, maple syrup and whipped cream
- Greek yogurt and berries
Other French Canadian Recipes
- Pâté Chinois (French Canadian Shepherd’s Pie)
- The Best Guedille au Poulet (Chicken Salad Sandwich)
- Bouilli or Pot au Feu Québécois
French Canadian Crêpes
Equipment
- crepe pan or large none-stick flat bottom pan
Ingredients
- 1½ cup milk
- 1 cup flour
- 2 eggs
- 20 g butter
- 1 tbsp sugar
- salt
Fillings
- bacon strips
- cheese
- maple syrup
Instructions
- Mix the flour, salt and sugar in a big bowl.
- Then, make a well in the center of the flour, add the eggs and a bit of milk and start whisking the wet ingredients.
- Add more milk slowly and whisk the well bigger and bigger while the milk gets incorporated.
- Depending on the flour, add more milk until the consistency looks like a heavy cream and homogeneous.
- Add the melted butter and stir a last time.
- Pass through a meshed sieve and let it rest for 30 minutes in the refrigerator.
- In a slightly oiled, non-stick large pan or crepe pan, bring to medium-high heat, add a full ladle of batter to the center of the pan, and turn circularly until the crepe is round.
- Cook until light brown on each side.
Notes
Nutrition
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2 Comments
Love the combination of sweet and salty here. Looks very tasty! 🙂
Highly recommend this! although it can cost quite a penny that maple syrup…