Crêpes
On this page, we're sharing our most beloved French-Canadian, Acadian and Québécois dishes : classics from grand-maman. Here is our recipe for a breakfast or dessert favorite, crêpes (otherwise known as thin pancakes).
Photo by Stephanie Klepacki on Unsplash
"L’Île d’Orléans has a very gastronomic particularity in its customs. The making of crêpes has reached the pinnacle of perfection here. Tell me, have you ever tasted more finely prepared crêpes with the delicious accompaniment of sugar or maple syrup than those on l’Île d’Orléans? Of all the parishes, villages and cantons of Canada, Saint-Roch of Québec City alone could enter the fray and perhaps compete with the crêpes of l’Île d’Orléans."
Hubert Larue, Petit manuel d’agriculture (1870) [our translation]
Mix all ingredients to form a batter. Refrigerate for at least one hour for best results.
I prefer a convex-shaped French crêpe pan to make the perfect crêpes. Except for the very first one. That one's always a disaster. Serve with the toppings of your choice. My favourites: fresh berries, maple syrup and a bit of whipped cream. Eat for breakfast or dessert.
1¼ cups flour
2 tbsp sugar
Pinch of salt
3 eggs
1½ cups milk
2 tbsp butter
½ tsp lemon, almond or brandy extract