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Best Ever French Pancakes
Ah, les crêpes – the delectable, thin French pancakes that have captured the hearts and taste buds of people all over the world! There’s something simply irresistible about their delicate texture and the way they effortlessly meld sweet and savory flavors. Whether you’re enjoying them with a simple sprinkle of sugar, a drizzle of syrup, or a generous helping of ham and cheese, these versatile treats are sure to satisfy your cravings.
So, join me as we embark on a delicious journey to master the art of making French pancakes – from the basic recipe to the toppings that will take your taste buds on an adventure! Get ready to flip some mouthwatering crêpes that will have you saying “ooh la la” with every bite!
Best Ever French Pancakes With Berries
Growing up, my mom would make French Pancakes (as she called them) what felt like once a week. She loved to keep it simple with a good slathering of butter and a sprinkle of sugar.
It wasn’t until I was older that I realized French Pancakes are much more commonly referred to as Crêpes. I still call them French Pancakes, but Steve, our Red Seal Chef who develops our recipes does a loving eye roll at me and will only call them Crêpes.
French Pancake Toppings
I still love them with plain ‘ol butter and sugar, however, my adult self knows they are much better stuffed with healthy and delicious fresh BC Strawberries, BC Blueberries, and well, whatever fresh berries you can get your hands on. We are so lucky to live in the Okanagan where we have easy access to seasonal fresh fruit and local companies producing amazing jams, spreads and syrups.
We are raving fans of all of the Summerland Sweets products and their decorated history. Summerland Sweets was established in 1962 by F.E. (Ted) Atkinson when he started producing fruit jelly candies out of a pickers’ cabin on his orchard to raise funds for the local Rotary Club. Ted’s dedication to quality soon led to the commercial production of his candies, and this project eventually evolved into Summerland Sweets.
Ted believed in using only the finest tree and vine-ripened fruits, picked at the peak of maturity, to create his products. He processed the fruit quickly to capture maximum flavor and maintain the natural color of the fruit. Summerland Sweets has since expanded and grown exponentially, but the company remains a family-run business to this day, carrying on Ted’s legacy of commitment to excellence.
Tips to Making French Pancakes
Remember how big of a fan I was growing up of French Pancakes? No matter how hard I tried, I could never make them like my mom. They would always be a big flop, either sticking to the pan, too thick, too runny… Being married to a Red Seal Chef has its benefits. 🙂 He has shown me the tricks to making the Best Ever French Pancakes.
Crafted for crêpe and pancake perfection, the Chuck Hughes Crêpe Pan boasts a low-edge design and flat cooking surface. Made with cast iron, it heats evenly and retains heat to ensure consistent browning. The pan comes pre-seasoned and ready to use.
The little wooden rake makes spreading the batter to the perfect thickness a breeze. I think that is the trick to getting them just exactly so. Whether you’re a Red Seal Chef like my hubby, or just starting in the kitchen like me, this Crêpe pan will make it a little easier to prepare the Best Ever French Pancakes.
2. Let the gluten relax
When Steve said this is a big key to making tender French Pancakes, I had no idea what he was talking about. Mix the batter and let it rest in the fridge for at least an hour. This allows the gluten to relax, resulting in a smoother and more tender crêpe. Apparently, if you use the batter right away, this can result in a tougher texture to the crêpes.
3. Heat the pan properly
Heat your crêpe pan over medium heat until hot. The pan should be hot enough to sizzle a drop of water on it.
4. Use the right amount of batter with a spreader
Pour about 1/4 cup of batter onto the hot pan and quickly tilt the pan in a circular motion to spread the batter evenly. Use a crêpe spreader or a flat spatula to spread the batter evenly and thinly across the pan.
5. Don’t flip too soon
Wait until the edges of the crêpe are slightly browned and the batter on top has set before flipping. The crêpe should easily release from the pan when it’s ready to be flipped.
Enjoy The Best Ever French Pancakes
There you have it, easy peasy, right? Now, you can experiment with fillings. French Pancakes are incredibly versatile and can be filled with sweet or savoury fillings, such as Nutella, fruit, whipped cream, cheese, ham, eggs, and more. Don’t be afraid to experiment with different flavours and combinations.
LOCAL BC BUSINESS WE SUPPORTED IN THIS RECIPE
Summerland Sweets is a family owned and operated business selling gourmet syrups and jams since 1962. Their popular tourist destination is a store and fruit production facility located just three country miles away from Summerland, BC.
Yield: 12-14 French Pancakes (Crêpes)
French Pancakes with Berries
French pancakes, also known as crêpes, are a popular and beloved dish in French cuisine. When paired with sweet and juicy berries, such as strawberries, blueberries, or raspberries, the flavor combination is simply divine. The light and airy texture of the pancakes perfectly complements the tartness of the berries, creating a harmonious balance of flavors.
Prep Time20 minutes
Cook Time30 minutes
Additional Time1 hour
Total Time1 hour50 minutes
1 cup all-purpose flour
¼ tsp salt
1 ½ Tbsp granulated sugar
3 room medium eggs
1 ¼ cups whole milk
2 Tbsp water
1 tsp vanilla
2 Tbsp unsalted melted butter
Filling and Garnish
1 cup fresh blackberries (or your favourite fruit)
Chill the mixing bowl and whip attachment in refrigerator for 10 minutes.
Add whipping cream, sugar and vanilla to the chilled bowl.
Use a mixer with whip attachment on medium-high speed to whip the cream until medium peaks are formed. This will take approximately 3-4 minutes.
Cover the whipped cream and store in the refrigerator until ready to serve.
French Pancake Instructions
Remove eggs from the refrigerator, and allow them to come to room temperature for 15 minutes.
Shift the flour into a large bowl and add the salt and sugar. Use a whisk to combine dry ingredients.
In a separate medium size bowl, add the eggs and use a whisk to break up the egg yolks. Add the milk, water and vanilla to the bowl. Whisk the ingredients until combined.
Whisk in a ¼ of the milk mixture into the dry ingredients, until the liquid is combined with the flour. Continue to whisk alternating ¼ of the milk mixture with the dry ingredients until the batter is smooth, and all of the ingredients are well combined.
Pass the batter through a fine sieve into a separate bowl to ensure a smooth batter with no lumps. Use a whisk to mix in the melted butter. Cover the bowl with plastic wrap, and allow the batter to rest in the refrigerator for a minimum of 1 hour before cooking.
Heat a crepe pan or non-stick fry pan over medium heat. Melt a small amount of butter in the pan spreading evenly around on the surface. Lift and tilt the pan down at a slight angle. Add the batter to the high side of the pan, and quickly rotate and swirl the pan with a circular motion to distribute the batter evenly around the pan.
Cook the batter over medium heat for about 1 to 1 ½ minutes, until the edges just start to curl back and the surface has lost its shine and starts to dry. Flip the crepe using a spatula or crepe flipper and cook for an additional 30-45 seconds.
Stack the crepes on a large plate and cover, while you continue to cook the remaining crepes.
We like to spread 1 Tbsp of peach jam down the center of the crepe. Then spread 2-3 Tbsp of whipped cream over the jam. Place fresh berries on top of the whipped cream.
Roll up the crepe and garnish with a dollop of whipped cream and fresh fruit.
Serve with your favorite syrup and enjoy!
We supported the following BC made products in this recipe:
Best Ever Lifestyle Guide Inc. is an independent lifestyle guide for British Columbia based in Kelowna, BC.
We recognize and acknowledge that we live, learn, play and work on the traditional, ancestral, and unceded territory of the Syilx Okanagan people.