Crêpes Recipe Made By Anna Olson

by Anna Olson

Anna’s favourite crêpes recipe is a variation on Crepes Suzette, a classic French dessert where the crepes are prepared tableside in an orange sauce. Here I warm the crepes in a caramelized pineapple sauce and top them with ice cream and fresh raspberries.

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Crêpes Recipe

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 150 g (1 cup) all-purpose flour
  • 12 g (1 Tbsp) granulated sugar
  • 250 mL (1 cup) 2% milk
  • 2 large eggs
  • 45 mL (3 Tbsp) vegetable oil
  • 125 mL (1/2 cup) club soda


  • 150 g (3/4 cup) granulated sugar
  • splash water
  • 60 g (1/4 cup) butter
  • 500 mL (2 cups) diced fresh pineapple
  • Juice of 1 lime
  • 5 mL (1 tsp) vanilla extract
  • Vanilla ice cream and fresh raspberries, for serving


  1. For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil. Chill this for an hour before making the crepes. Right before making the crepes, whisk in the club soda (the batter will be thin).
  2. Heat a crepe pan or non-stick skillet on medium heat and grease lightly. Ladle a little batter onto the centre of the pan and lift it to swirl it so that the batter covers the pan in an even layer in a circle. Return the pan to the heat and cook it until the top surface of the batter appears dry (matte). You may find that you have to fiddle with the temperature and the amount of batter to find “just right”. Gently lift and flip the crepe over, cooking it just 30 seconds. Remove this to a parchment-lined baking tray and continue with the remaining batter, greasing the pan lightly after each crepe. After the crepes have cooled, they can be stacked on top of each other and wrapped in plastic wrap. If using the crepes on the same day, leave them at room temperature. If you are making them ahead, freeze them and thaw on the counter when needed.
  3. To assemble the dessert, have all of the ingredients measured and on hand, since you will want to prepare this in front of your guests and serve immediately. Fold the crepes into quarters arrange on a plate or platter.
  4. Place the sugar and a splash of water in a large sauté pan over high heat. Let the sugar melt and bubble (shake the pan a little to ensure it melts evenly at first) until it just begins to caramelize, about 90 seconds to 2 minutes. Add the butter and stir this in vigorously with a wooden spoon. As soon as the butter has melted, add the pineapple, lime juice and vanilla and return this to a bubbling state over high heat, stirring gently. Push the pineapple towards the side of the pan and use a pair of tongs to drop in a few of the crepes and swirl and swish them in the sauce to warm them. Arrange 2 warmed crepes on each plate and spoon the pineapple sauce overtop. Top each plate with a scoop of ice cream and a sprinkling of raspberries. Serve immediately.
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