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Crêpes Françaises
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Crêpes Françaises

Crêpes Françaises

Serves 2 | 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


/ serving 2 people

¾ cup

All-Purpose Flour

(Contains Wheat)

2 unit(s)


(Contains Egg)

½ cup


(Contains Milk)

4 tbsp

Maple Syrup

2 unit(s)


1 tbsp


113 mL


(Contains Milk)

½ tsp


1 unit(s)


3 tbsp

White Sugar

28 g

Almonds, sliced

(Contains Almonds/Amandes)

Not included in your delivery

6 tbsp


(Contains Milk)

0.13 tsp



Nutrition Values

Calories1090 kcal
Fat68 g
Saturated Fat39 g
Carbohydrate101 g
Sugar60 g
Dietary Fiber6 g
Protein19 g
Cholesterol365 mg
Sodium270 mg
Trans Fat2.5 g
Potassium800 mg
Calcium250 mg
Iron3.75 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 Cups
Measuring Spoons
Small pot
Large Non-Stick Pan
Paper Towel


Make crepe batter and prep

Before starting, wash and dry all produce. 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.

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