THIS SITE USES COOKIES.

This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site.

cookies
Header Logo
  • RECIPES & TIPS
  • PRODUCTS
  • VIDEOS
  • SUSTAINABLY SOURCED ETHICALLY GROWN
  • LANGUAGE
    • CA-EN
    • CA-FR

Basic Crepes 3 Ways

    Categories:

  • Pancakes, Crepes & Waffles
  • Desserts
  • Breakfast
  • Brunch
  • Lunch
  • Dinner
  • Back To School
  • Easter
  • Valentine's day
  • Summer
  • Winter
  • Spring
  • Fall
  • Soy-free
  • Nut-free
  • Vegetarian
  • Icing Sugar
  • Golden Yellow Sugar

You might think a crepe is just a thin pancake, but it’s actually a delectable treat all its own. They don’t rise like pancakes, so our light, golden crepes are perfect for filling, rolling, and topping in almost infinite flavour combinations. We’ve picked three of our favourites to get you started. Breakfast, brunch, or dinner – there’s never a wrong time for crepes!

Prep Time
45 minutes
30 minutes (or overnight) chilling time
Cook Time
approximately 1 to 2 minutes per crepe

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Servings
  • 2¼ cup (281 g) all-purpose flour 2¼ cup (281 g) all-purpose flour
  • 3 tbsp (23 g) Redpath® Icing Sugar 3 tbsp (23 g) Redpath® Icing Sugar
  • ½ tsp (3 g) salt ½ tsp (3 g) salt
  • 2 cups (500 ml) milk 2 cups (500 ml) milk
  • ⅔ cup (167 ml) water ⅔ cup (167 ml) water
  • 4 eggs 4 eggs
  • 5 tbsp (71 g) butter, melted and slightly cooled 5 tbsp (71 g) butter, melted and slightly cooled
  • 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
  • Melted butter for frying Melted butter for frying

For fruit salsa:

  • 1½ cups (247 g) pear, diced 1½ cups (247 g) pear, diced
  • 1½ cups (260 g) strawberries, diced 1½ cups (260 g) strawberries, diced
  • 2 tbsp (30 ml) lime juice, freshly squeezed 2 tbsp (30 ml) lime juice, freshly squeezed
  • 2 tbsp (27 g) Redpath® Golden Yellow Sugar, packed 2 tbsp (27 g) Redpath® Golden Yellow Sugar, packed
  • 1 tbsp (2 g) fresh basil, chiffonade (thinly sliced) 1 tbsp (2 g) fresh basil, chiffonade (thinly sliced)
  • 1 tsp (2 g) lime zest, finely grated 1 tsp (2 g) lime zest, finely grated
  • ⅛ tsp (1 g) salt ⅛ tsp (1 g) salt
  • ⅛ tsp (1 g) black pepper, preferably freshly ground ⅛ tsp (1 g) black pepper, preferably freshly ground

For beurre Suzette:

  • ½ cup (109 g) Redpath® Golden Yellow Sugar, packed ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
  • 2 tsp (4 g) orange zest, finely grated 2 tsp (4 g) orange zest, finely grated
  • ⅔ cup (166 ml) orange juice, freshly squeezed ⅔ cup (166 ml) orange juice, freshly squeezed
  • ¼ cup (57 g) butter, cubed ¼ cup (57 g) butter, cubed
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 3 tbsp (45 ml) orange liqueur 3 tbsp (45 ml) orange liqueur
  • 1 or 2 oranges, peeled and cut into segments 1 or 2 oranges, peeled and cut into segments

For brown sugar whipped sour cream:

  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 3 tbsp (23 g) Redpath® Icing Sugar 3 tbsp (23 g) Redpath® Icing Sugar
  • ¾ cup (188 ml) heavy cream, cold ¾ cup (188 ml) heavy cream, cold
  • ½ cup (125 ml) sour cream, cold ½ cup (125 ml) sour cream, cold
  • 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract

Equipment

  • Handheld blender (immersion blender) or blender Handheld blender (immersion blender) or blender
  • Large bowls Large bowls
  • Whisk Whisk
  • Rubber spatula Rubber spatula
  • Measuring cups & spoons Measuring cups & spoons
  • Liquid measuring cup Liquid measuring cup
  • Crepe pan or nonstick pan Crepe pan or nonstick pan
  • Microplane or zester Microplane or zester
  • Paring knife and/or chef’s knife Paring knife and/or chef’s knife
  • Medium, heavy-bottomed saucepan or skillet Medium, heavy-bottomed saucepan or skillet
  • Stand mixer with whisk attachment OR hand mixer Stand mixer with whisk attachment OR hand mixer
  • Medium bowl Medium bowl
  • Pastry brush Pastry brush

Instructions

For the crepes:

Step 1

In a large bowl, whisk together the flour, the Redpath® Icing Sugar, and salt until well combined. Add in the remaining ingredients (milk, water, eggs, melted butter, and vanilla extract). 

Step 2

Using a handheld blender, starting on low speed to prevent sprays, blend until the ingredients are just incorporated. Increase speed to high and process until the batter is completely smooth. If using a blender, place all ingredients into the pitcher of the blender and process until smooth.

Step 3

Cover and refrigerate for at least 30 minutes (or overnight) to allow bubbles to subside and for the flour in the batter to hydrate. The batter will be quite thin. 

For fruit salsa:

Step 1

In a medium bowl, combine the diced pears and diced strawberries. Sprinkle fruit with the lime juice and toss to evenly coat.

Step 2

Sprinkle in the Redpath® Golden Yellow Sugar, fresh basil, lime zest, salt, and pepper. Stir to thoroughly combine. Cover and refrigerate for at least 10 minutes or until ready to serve.

Step 3

When ready to serve, spoon fruit salsa down the centre of the crepe and roll or fold crepe over the salsa, or spoon the fruit salsa over folded crepes. 

For beurre Suzette:

Step 1

In a small bowl, combine the Redpath® Golden Yellow Sugar with the orange zest. Rub the orange zest into the sugar, until fragrant.

Step 2

Add the brown sugar mixture, orange juice, cubed butter, and salt into a heavy-bottomed saucepan or skillet. Place over medium-high heat and cook until sauce begins to caramelize, about 5 minutes. The syrup will darken slightly, and the sauce will thicken and become glossy.  Remove saucepan from heat.

Step 3

Pour in the orange liqueur and carefully ignite (optional) with a long match. Alternatively, add the orange liqueur to the pan, and place back onto the heat to simmer; 2 minutes.

Step 4

Turn off heat and stir in the orange segments. Cover and keep warm until ready to serve.

Step 5

When ready to serve, fold crepes into quarters and dip into the orange sauce. Arrange on a plate and spoon a small amount of the warm sauce and orange segments over the crepes. 

For brown sugar whipped sour cream:

Step 1

In a small bowl, whisk together the Redpath® Golden Yellow Sugar and Redpath® Icing Sugar until no lumps remain.

Step 2

In the chilled bowl of a stand mixer fitted with the whisk attachment (chilled), combine the heavy cream and sour cream. Whip on medium until mixture begins to thicken.

Step 3

Add in the brown sugar mixture and vanilla extract. Whip on medium to medium-high speed until stiff peaks begin to form; do not over whip or the whipped cream will be grainy and turn into butter. Cover and refrigerate.

Step 4

When ready to serve, dollop the brown sugar whipped sour cream onto a crepe and either roll or fold crepe over the whipped cream. Or place a dollop of the brown sugar whipped sour cream onto already filled crepes. Best served immediately but can be refrigerated for a few hours.

To cook the crepes:

Step 1

Line a baking sheet or large platter with parchment paper. Have ready squares or sheets of parchment or wax paper to place in between the cooked crepes.

Step 2

Lightly grease a nonstick crepe pan or other pan with melted butter using a heat-resistant pastry brush and place onto medium-high heat.

Step 3

Gently stir the batter before using. Pour about ⅓ cup (83 ml) of batter onto the pan while tilting and swivelling the pan to evenly coat the surface. Cook for 1 to 1½ minutes or until the edges of the crepe begin to lightly crisp.

Step 4

Using the tip of a rubber spatula or a small offset spatula (or a wooden crepe spatula), carefully lift up one of the edges of the crepe. With the spatula (or your fingers), flip the crepe over and cook for an additional 10 to 15 seconds.

Step 5

Carefully slide the cooked crepe onto the lined baking sheet or platter. Cover with parchment or wax paper and a kitchen towel to keep crepes warm. Repeat the process with the remaining crepe batter, lightly greasing the pan after every third or fourth crepe.

Serve warm with desired toppings.

A crepe on a plate topped with beurre Suzette, orange segments, and brown sugar whipped sour cream

Chef's Tip


*Ensure ingredients for the crepe batter and the beurre Suzette are at room temperature before proceeding with the recipes.

*Batter can be made the night before for easy preparation the next day.

*If you have two nonstick pans or crepe pans, use both to save time.

*Make the fillings/toppings while the crepe batter is resting in the fridge.

*Zest citrus fruits before juicing or segmenting.

*Lemon or orange juice/zest can be substituted for the lime juice/zest in the fruit salsa.

*Do not pour alcohol straight from the bottle into the pan, especially if using a gas stove.  Always measure out the amount needed into a measuring cup or glass.

*The liqueur can be omitted from the recipe for those serving children or for those who do not consume alcohol. Add an additional teaspoon (2 grams) of orange zest for a boost of orange flavour.

*When whipping the cream, use heavy cream and sour cream straight from the fridge. Chill the bowl and whisk attachment(s) at least 15 minutes before whisking. 

*For stronger caramel notes, use Redpath® Dark Brown Sugar in place of the Redpath® Golden Yellow Sugar.

Carousel

More Pancakes, Waffles & Crepes Recipes

Two slices of bourbon crêpe cake on plates served with whipped cream and a glass of bourbon
Brown Sugar Bourbon Crêpe Cake
Three bowls of homemade oatmeal with brown sugar, fruit, and berries
Homemade Instant Brown Sugar Oatmeal: 3 Ways
Oat and almond-crusted French toast on a rattan serving tray with butter in a glass dome and flowers in a vase
Oat and Almond-Crusted French Toast
Plates of crepes with fruit toppings and brown sugar whipped sour cream
Basic Crepes 3 Ways
Carrot Cake Waffles on a wire cooling rack
Carrot Cake Waffles with Cream Cheese Topping
German pancakes in skillets with spiced apples, blueberries and raspberries
German Pancakes with Spiced Apples
Glazed Ham and Cheese Crêpe Cake on a cake stand
Glazed Ham and Cheese Crêpe Cake
Three plates of easy fluffy pancakes in a picnic setting, with fresh berries, butter and maple syrup
Easy Fluffy Pancakes
Sweet potato farls on a plate with cream and berries served with butter and a bowl of berries
Sweet Potato Farls
Strawberry, chocolate oats, Redpath Organic Sugar
Strawberry Compote & Chocolate-Avocado Overnight Oats
Top
Header Logo
Navigation

ABOUT US

  • Careers

FAQ

  • Sustainably Sourced Ethically Grown

CONTACT US

  • Business Inquiries
  • Museum Inquiries

OUR STORY

NEWSLETTER SIGN-UP

  • The REDPATH® “Brew Some Memories With Dad” INSTAGRAM CONTEST (3053)
  • SITEMAP
  • LEGAL NOTICE
  • PRIVACY POLICY
  • SALES TERMS

© 2022 REDPATH SUGAR LTD. ALL RIGHTS RESERVED. REDPATH SUGAR IS PART OF ASR GROUP