Breakfast Canadian French Recipes

Sweet & Savory Crêpes

One of the things I remember most about by first visit to Quebec City was ordering crêpes from a street vendor. Once you chose your fillings and placed your order you watched and waited as the crêpier showed off their technique. Then voilà, a delicious treat that you could eat on the go as you explored the narrow streets and picturesque squares of old Quebec.

While crêpes origins can be traced to Brittany, in north western France, they are popular across France, Belgium and French Canada.

Old Quebec City
Old Quebec, Canada

Sweet Fillings
Choose from a variety of finely chopped fresh fruits, berries, whipped cream, crème anglaise, custard, maple syrup, chocolate sauce or spread, caramel, sautéed fruit, and liqueurs. In the example above, I sautéed shredded apple and chopped pear in a little butter, threw in a few raisins a dash of sugar then topped with maple syrup.

A thinner batter makes thinner crêpes.

Savory Fillings
For the savory version, that you will serve first, you can offer grated cheese, chopped green onions, mushrooms, sweet peppers, artichoke, asparagus, bacon, ham, sausage, smoked salmon, cream cheese, egg…These are only my suggestions, and some of the ingredients I like to sauté so that they are tender. To prepare, return one of the cooked crêpes to the pan, add about 4 tbsp of the combined filling in a line along the centre, fold in two edges wrapping the contents in thirds. Heat for about a minute, turning once to allow the cheese to melt.

Savory Crepe
Savory crêpes filled with bacon, mushroom, green onion and cheddar cheese

Sweet & Savory Crêpes

The basic crêpe recipe is very simple but making them requires some technique and creativity. Let your guests personalise theirs by choosing a variety of sweet or savory fillings and toppings.
Prep Time15 mins
Cook Time15 mins
Servings: 4
Calories: 221kcal
Author: Kevin Lamoureux


  • 2 eggs
  • 1 cup flour
  • cups milk
  • 1 tbsp melted butter
  • ¼ tsp salt


  • Beat the eggs in a mixing bowl.
  • Stir in the flour and milk followed by the melted butter and salt.
  • Beat for about a minute or until frothy.
  • Set aside for at least 15 minutes.
  • Heat a 12-inch pan on medium heat, melt a little butter and spread evenly in the pan or apply a light coat of cooking spray.
  • Ladle out about ¼ cup of the batter into the centre of the pan, then swirl the pan so that the batter runs out to the edges.
  • Cook for about a minute, shake the pan to ensure the crêpe is not sticking.
  • When ready to turn the edges should appear golden. Flip the crêpe in one motion.
  • Cook the reverse side for another minute.
  • Remove from the pan, set aside and repeat until the batter is used up.


While the batter rests prepare your filling ingredients. If you wish to prepare the batter in advance and let it sit longer, put it in the refrigerator and it can keep for a day.

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