Maple-Kale Crepes

Pancakes / Recipes with Maple Syrup / Rice and Cereals

Recipe — Crepes with Kale and Maple Syrup
Preparation Time:
Cooking Time:
8 portions
Metric Imperial


  • 1 1/2 cup milk
  • 2 large kale leaves, hard stem removed, chopped
  • 4 eggs
  • 1/2 cup maple syrup (preferably golden syrup for its delicate flavour)
  • 2 tablespoons olive oil
  • 1 1/2 cup quinoa flour
  • 1 Pinch of salt


  1. Heat milk in a saucepan over medium heat. Add kale. Remove from heat and let rest for 1 minute.
  2. Pour milk and kale into a blender along with the rest of the ingredients. Mix for about a minute to obtain a smooth mixture.
  3. Butter a 20-cm (8-in), non-stick pan. Pour in about 60 ml (1/4 cup) of the mixture, tilt the pan to coat it evenly and cook on each side until golden in colour. Transfer each crepe to a plate and cover with aluminum foil to avoid it from drying out.  Repeat in order to obtain a total of 8 crepes.
  4. Serve crepes with some shredded duck confit, lettuce, fresh mint and some homemade or store bought BBQ sauce.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.