French Canadian Breakfast Crepes



From SnappyGourmet. A combination of butter and coconut oil replaced Crisco shortening in original recipe.


★★★★★ 2 votes

Yield: about 12 crepes
15 Min
15 Min
Stove Top


  • 2 c
  • 2
  • 1 c
    brown sugar
  • 1/4 tsp
  • 2 c
    unbleached flour (i used pastry flour)
  • ·
    butter or oil, for cooking
  • ·
    real maple syrup

  • ·
    powdered sugar, fresh fruit in season, toasted nuts, etc.

How to Make French Canadian Breakfast Crepes


  1. Add the CREPES ingredients in a blender or food processor *in order given*. Blend for about 1 minute or until batter is smooth.
  2. Place about 2 tablespoons of butter and/or coconut oil in large *skillet over medium heat. When pan is hot and butter/oil has melted, pour 1/4 cup batter into middle of pan then swirl pan around so that a large crepe forms.

    *The original recipe specified a cast iron skillet. I tested the crepes using both a cast iron skillet and an 8-inch non-stick pan. Both worked well.
  3. Cook crepes about 1-2 minutes per side or when crepe starts to get crispy around edges and bubbles. Repeat with remaining batter. Serve with maple syrup and/or other TOPPING suggestions.

Printable Recipe Card

About French Canadian Breakfast Crepes

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: Canadian
Dietary Needs: Vegetarian

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