Indulge in the perfect Quebecois Sunday brunch with these delectable French Canadian Crepes which are thinner than pancakes. Drizzled with the iconic maple syrup, cheese and crispy bacon strips, this sweet and salty dish is a classic.
French Canadian Crepes differ from the rest of Canada, they are thinner and based on the French Crepe recipe while the English part usually makes them fluffier like in the USA. They are not exactly like the French version either, being thicker than its cousin and filled with holes. But way thinner than pancakes because no baking powder is used. Also, this French-Canadian version needs to be flipped, unlike the Britanny version.
The Brunch, the Crepe Way
The idea is to start with the sweet and savoury crepe, then make a second with fruits, whipped cream and maple syrup. The table should be filled with different fillings for different tastes. Personally, I like a salty one then finish it up with a sweet version. Although some ingredients are necessary on the table; for instance; maple syrup, bacon, cheese, and fruits. The rest is up to you!
Liquid Gold of Canada
This irresistible syrup is not only part of our heritage, but thanks to the natives who taught the first settlers how to produce such a delight. Maple syrup is still sucrose although it is barely processed, it’s filled with nutrients too and has a lower glycemic index than honey.
The darker the syrup, the more taste you’ll have and also the more minerals and nutrients you’ll get. Although the clearer types are considered more of a delicacy and highly praised by gastronomes and chefs around the world. I like to settle in between: the amber-coloured one. Every country has a system to identify them.
Other Topping Ideas
If you want to make a seriously delicious table with your French Canadian Crepes, add these too to the table: 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 Crepes (Pancakes)
- crepe pan or large none-stick flat bottom pan
- 1½ cup milk
- 1 cup flour
- 2 eggs
- 20 g butter
- 1 tbsp sugar
- bacon strips
- maple syrup
- 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 slowly more milk 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, none-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.