Crêpes Françaises
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Crêpes Françaises

Crêpes Françaises

with Warm Plum Compote and Honey Whipped Cream

The slightly more sophisticated (but just as delicious) version of pancakes, crêpes are perfect for when you feel like stepping up your weekend brunch game. They're smothered in a warm cinnamon plum compote and lightly-sweetened honey whipped cream for a truly delectable bite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time15 minutes


/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

2 unit(s)


(Contains Egg)

237 mL


(Contains Milk)

4 tbsp

Maple Syrup

2 unit(s)

Stone Fruit

1 unit(s)


113 mL


(Contains Milk)

1 tsp

Ground Cinnamon

1 unit(s)


½ cup

White Sugar

28 g

Almonds, sliced

(Contains Almonds)

Not included in your delivery

6 tbsp


0.13 tsp



Nutrition Values

Calories1480 kcal
Fat71 g
Saturated Fat39 g
Carbohydrate190 g
Sugar114 g
Dietary Fiber8 g
Protein27 g
Cholesterol370 mg
Sodium300 mg
Trans Fat2.5 g
Potassium700 mg
Calcium1750 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Make crepe batter and prep
  • Melt 2 tbsp butter in a small, microwaveable bowl or in a small pot over low heat.
  • Whisk together 3/4 cup flour, 1 tbsp white sugar and 1/8 tsp salt in a large bowl.
  • Whisk in 1/2 cup milk, eggs and melted butter until combined.
  • Whisk in 1/2 cup water until smooth. (NOTE: The batter will be very thin.) Set aside.
  • Halve, pit, then cut plum into 1/4-inch pieces.
  • Zest, then juice lemon.
Make plum compote
  • Heat a small pot over medium-high heat. 
  • When hot, add 1 tbsp butter, then swirl the pot until melted. 
  • Add plums, 1 tbsp lemon juice, 1/2 tsp cinnamon, 2 tbsp sugar and 2 tbsp water. Bring to a simmer.
  • Simmer, stirring often, until plums are tender and slightly reduced, 4-6 min.
  • Remove the pot from heat, then cover to keep warm.
Make crepes
  • Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted.
  • Tilt the pan up on an angle, then scoop 1/3 cup batter into the lower half of the pan. Immediately move the pan in a circular motion to spread batter until it evenly covers the bottom of the pan. Cook until crepe begins to brown and the edges start to peel off easily, 1-2 min. Flip crepe with a spatula, then continue to cook for another 30 sec-1 min.
  • Transfer crepe to a plate, then repeat with 1/2 tbsp butter and 1/3 cup batter until all batter is used.
Whip cream, toast almonds and serve
  • Carefully wipe the pan clean with paper towels, then reheat over medium. When hot, add almonds to the dry pan. Toast, stirring frequently, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
  • Add cream, lemon zest and honey to another large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min.
  • To serve, fold each crepe half, then fold in half again to create a triangle. Top with whipped cream, plum compote and toasted almonds.
  • Drizzle maple syrup over top, if desired.