(pronounced: crehp)
HISTORY This crèpe is a main dish. The origin of the crèpe is of course very french. But this is not the crèpe with which most people are familiar. It is much larger, thicker, and much heartier crèpe but its taste and texture is very similar. Again, there is a question here as to whether this is an exclusively Acadian food or strictly French-Canadian or a little merging of the two.

In some families, the crèpe was typically a Sunday evening dinner meal. It is usually preceded with a home-made tomato soup. The combination of the acidic taste of the soup supremely compliments the ultra-sweet flavor of the crèpe. The crèpe was either sprinkled with heavy covering (1/8") of brown sugar or shavings of maple sugar to individual taste before it was rolled, picked with both hands and enjoyed. (Pinch the ends to make sure that the sugar doesn't fall out.) Alternatively, the crèpe was topped with the season's maple syrup and eaten with a fork. A typical serving was 2-3 crèpes eaten deliciously one at a time.

  • 3 cups flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs

  • milk
    • Mother's instructions were "Il faut que tu le détrempe pas mal claire pour que il s'etend tout seul. Met sa plus claire que de la pâte à gateau ou pour les plogues." 
    • Mix the dry ingredients. Add the eggs and mix in the milk to the proper consistency (it must be a little runny so that it will spread on the griddle by itself.) Add the baking powder last.
    • Grease your griddle or spread a vegetable oil. The griddle must be very hot (420 degrees) or else it will stick.
    • Pour the batter for each crèpe so that each will be about 8" in size. Depending on the size of your griddle, you may only be able to make one or two at a time.
    • When the crèpe is left with just a topping of uncooked batter, carefully lift the crèpe and flip it over to cook the other side.
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