Crepes a la Neige(Crepes with Snow)

This is one of the most unique recipes you’ll ever come across. Crepes a la Neige uses fresh, hard-packed snow as a leavening agent in place of eggs. It’s a traditional Quebec wintertime treat that turns a snowstorm into breakfast.

Flour, milk, salt, and a cup of packed snow get mixed into a smooth batter. The snow creates air pockets as it melts into the dough and hits the hot fat, giving these crepes a light, puffy texture that egg-based batters can’t quite replicate. They puff and crisp in the oil, golden on the outside and airy within.

Spoonfuls of batter get dropped into shallow hot fat and fried for two to three minutes per side. Serve them hot with dark molasses drizzled over the top or a generous grating of maple sugar. The combination of hot, crispy fried dough with cold-weather sweeteners is pure Quebecois comfort.

Chef Tips

• Use fresh, clean, hard-packed snow. Fluffy powder doesn’t pack enough volume, and old snow can taste off.
• Work quickly once you add the snow to the batter. The snow starts melting immediately and you want it in the hot fat while it’s still creating those air pockets.
• Keep the oil at a steady medium-high. Too hot and the outside burns before the inside cooks. Too cool and the crepes absorb oil and turn greasy.
• These are best served immediately. They lose their puff as they cool.

Variations

• Drizzle with real Quebec maple syrup instead of molasses for a sweeter, more delicate flavor.
• Dust with powdered sugar and a squeeze of lemon for a simpler finish.
• Add a pinch of cinnamon or nutmeg to the batter for warm spice notes.