Red Fife Crêpes with Sautéed Plums

Red Fife Crêpes with Sautéed Plums

BY Lindsay Anderson, Dana VanVeller

Red Fife Crêpes
Recipes and Stories from a Canadian Road Trip
Lindsay Anderson & Dana VanVeller


Did you know Lindsay wrote her master’s thesis on Red Fife flour? It’s true! You’re probably thinking, “That’s very nerdy.” You might also be wondering, “What is Red Fife?” It’s one of Canada’s original heritage grains, and its arrival in this country is steeped in foggy, Scottish folklore. Though it fell from favour as other grains arrived on the scene, it’s now experiencing a renaissance, particularly in the Prairies. We decided to give it a try in crêpes and discovered the flour’s nutty flavour goes well with buttermilk and honey. If you can’t find Red Fife, seek out another finely-milled whole grain instead, like spelt. If you can, it’s best to make this batter the night before.

4 - 6



  • 2 Tbsp (30 mL) honey
  • 2 Tbsp (30 mL) unsalted butter, plus extra for frying
  • 3 eggs
  • 1 cup (250 mL) buttermilk
  • 2 Tbsp (30 mL) cold water
  • 3/4 cup (185 mL) Red Fife flour, or stone-ground spelt or whole wheat flour
  • 1/4 tsp (1 mL) salt


  • 1 Tbsp (15 mL) unsalted butter
  • 1/4 tsp (1 mL) ground cardamom
  • 1/4 tsp (1 mL) salt
  • 2 Tbsp (30 mL) honey
  • 1/2 tsp (2.5 mL) whisky or vanilla extract
  • 4 to 6 medium red or purple plums (about 450 g), pitted and sliced

For serving

  • Maple syrup, plain yogurt, or whipped cream


  1. For the crêpes, measure the honey into a large bowl. Over medium-low heat, melt the butter in a saucepan until it turns golden brown, about 4 to 5 minutes, then immediately pour over the honey. Whisk to combine. Whisk in the eggs, followed by the buttermilk and cold water. Add the flour and salt and whisk thoroughly to combine. Cover and let rest in the refrigerator for at least 1 hour, or overnight if possible. The next day, take the batter out of the refrigerator about 30 minutes before you’d like to use it.
  2. When you’re ready to fry the crêpes, put about 1 tsp (5 mL) of butter into the pan (you’ll need about that much to fry each crêpe), and heat over medium-low heat. Ensure the butter has been spread out evenly and, once it’s bubbling, measure about 1/4 cup (60 mL) of batter into the pan. Working quickly, pick up the pan and tip it in a circular motion so the batter spreads out thinly and evenly across the pan’s surface (don’t worry if it’s not perfect). Set the pan back down on the element and let the crêpe cook until you see its edges are dry and turning brown and the centre is rippling from the heat below. Carefully flip. The second side will need to cook for only about 45 seconds before you can slide it onto a plate, add more butter to your pan, and start on the next one. If they aren’t being eaten right away, keep the crêpes warm in a 170°F (77°C) oven until it’s time to serve. You should end up with about 10 to 12 large crêpes. FYI: Because they’re whole wheat, these crêpes are a little more delicate than ones made entirely with white flour. Be gentle, but also don’t worry if they tear a little while warm.
  3. For the plums, heat the butter in a medium pan over medium heat. After 3 to 4 minutes, or once the butter is actively bubbling, stir in the cardamom, salt, and honey. Add the whisky or vanilla and stir quickly. Add the plums and toss to coat. Let them cook for 2 to 3 minutes. Give them a stir, then let them cook for 2 min- utes more, or until they’re soft but not falling apart. Remove from the heat and let cool in the pan for 5 minutes. Serve warm over the crêpes with maple syrup and plain yogurt or whipped cream.
Originally hailing from Northern B.C. and Southern Ontario respectively, LINDSAY ANDERSON and DANA VANVELLER first met around an Okanagan campfire in... Read More
Originally hailing from Northern B.C. and Southern Ontario respectively, LINDSAY ANDERSON and DANA VANVELLER first met around an Okanagan campfire in... Read More