Crêpes Françaises
Serves 2 | with Warm Plum Compote and Honey Whipped Cream- Wheat
- Egg
- Milk
- Almonds
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!
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat)
2 unit(s)
Egg
(Contains: Egg)
237 mL
Milk
(Contains: Milk)
4 tbsp
Maple Syrup
2 unit(s)
Plum
1 unit(s)
Honey
113 mL
Cream
(Contains: Milk)
1 tsp
Cinnamon, ground
1 unit(s)
Lemon
½ cup
White Sugar
28 g
Almonds, sliced
(Contains: Almonds)
Not included in your delivery
0.13 tsp
Salt*
6 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Reviewers enjoyed the subtle flavours and found the dish tasty, though some suggested omitting lemon zest to avoid clashing flavours.
- Ease of prep: First-time crepe makers found the recipe solid, but some felt there were too many steps.
- Suggestions: Consider skipping the toasted almonds to simplify preparation; use an electric mixer for quicker whipped cream.
- Portions: Some found the recipe very filling, while others felt the serving size was smaller than expected.
