Maple Crepes
Breakfast and Brunch / Crepes / Pancakes
Created by
Stéphanie Côté
Nutritionist
Preparation Time:
Cooking Time:
Featuring
Maple Sugar
12 portions
Metric
Imperial
Ingredients
- 1 cup all-purpose flour
- 2 tbsp maple sugar
- 1 pinch of salt
- 5 eggs
- 2 cups milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Canola oil, for the pan
- To serve: maple syrup, grade of your choice
Method
- In a large bowl, combine the flour, maple sugar, and salt. Add the eggs. Add the milk gradually, whisking.
- Add the melted butter and vanilla. Mix until smooth.
- Put a medium non-stick skillet or crepe pan onto medium heat. When it’s hot, brush with oil.
- For each crepe, pour about 60 ml (1/4 cup) batter into the centre of the pan. Tilt and turn to spread evenly over the surface and cook for about 1 minute or until the edges come away easily and the underside is lightly browned. Flip with a spatula. Cook another 30 seconds and slide out of pan onto a plate. Cover with aluminum foil to keep warm until serving.
- Serve with maple syrup.
YIELD: 12 crepes
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.
