Crush’n It Crepes

I’m being honest when I say these crepes are the real deal.  My Granny lived in Quebec a large portion of her life and this is the one recipe that she took pride in and made regularly.  Having crepes on Sunday is really the only super French-y thing my family would do.  So, for my first blog post, I decided to dust off the recipe and have a go at them.

Usually my boyfriend and I brunch on Sunday.  And by brunch, I mean HARD CORE BRUNCH.  Brunch is like a sport in NYC; it’s go hard or go home.  Amateurs could get hurt.  In case you’re not from the city, we have this thing called “unlimited brunch” which means UNLIMITED ALCOHOL for the duration of your brunch.  Don’t worry, I will be blogging about our epic brunch adventures frequently.  I’m somewhat of a pro at finding these unlimited brunch spots, and honestly it’s my life’s mission to go to every single unlimited brunch spot that the city has to offer.  So usually our Sundays are filled with more mimosas and bloody marys than any non-bruncher could ever fathom.  There’s nothing like walking around NYC at 2 PM on a Sunday and realizing that every single person in your line of vision is heavily intoxicated on champagne and orange juice.  Anyways….

This Sunday, to celebrate the start of football season and unleashing my first Crush’n It recipe, I decided to cook brunch for bae at home.  As I’m writing this he is currently in a food coma.  And man, these crepes were just as good as I remember them.  I stuffed mine with nutella, strawberries, and blueberries, topped with real maple syrup that I picked up in Montreal last weekend.  But you could seriously put anything you want in them; maybe some bananas, yogurt, jam, or just stick to syrup.  When I was a kid we used to just have syrup with them and they were still phenomenal.
What You'll Need

To make these crepes, I mixed my wet ingredients in a bowl first (recipe will follow).  So 6 eggs, a cup of milk, a stick of melted butter, and tablespoon of vanilla.  IMG_2360

Then add your dry ingredients, so a cup of flour, half a cup of sugar, and a pinch of salt.  Mix well, and try and get the lumps out without beating TOO hard.  The batter should be thin and runny.  NOTE: this recipe is best if the batter is made the night before and left in the fridge overnight.  But if you don’t have the time, same day batter is perfectly fine.

So then, heat some butter in a pan.  And when it’s nice and hot, pour in the batter (maybe 1/4 cup or so).  The batter should spread pretty thinly around the pan.  When the runny batter starts to set on top, you can flip.IMG_2365

The color should be golden brown.  When you flip it, the edges will start to curl up (they’ll flatten back down).  Keep cooking until the underside is golden brown as well.  Then, stuff with your topping of choice and enjoy!

Granny Crush'n It's Famous French Canadian Crepes
Granny Crush’n It’s Famous French Canadian Crepes

I completed brunch with a yummy omelet for each of us, bacon for him, and of course a bloody mary 🙂



Crush’n It Crepes (serves 4)


  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • 1 stick butter
  • 1/2 cup sugar
  • 1 Tbs vanilla extract
  • Pinch of salt


Mix wet ingredients together, then incorporate dry ingredients.  Melt some butter in a pan, and pour 1/4 cup of batter into hot pan, making sure the layer is thin.  Cook until underside is golden brown, and flip.  Cook on this side until gold brown as well.  Remove from heat and wrap up toppings of your choice.

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