Crêpes with Maple Sugar and Syrup
These Crêpes au Sucre et au Sirop d'Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast or dessert. This recipe first appeared in The Sweet Life, a story about Quebec's second-largest maple syrup-producing region, Bas-St-Laurent.
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Credit: Landon Nordeman
1 1/2 cups milk
10 tbsp. unsalted butter, melted
1 egg
1 cup flour
3 tbsp. sugar
1/2 tsp. baking powder
6 tbsp. maple sugar
12 tbsp. maple syrup
In a medium bowl, whisk milk, 4 tbsp. butter, and egg. In a large bowl, whisk flour, sugar, and baking powder; add milk mixture and whisk until smooth. Set aside for 10 minutes. Grease a 10″ nonstick skillet with 1/2 tbsp. butter and heat over medium-high heat. Add 1/4 cup batter; swirl pan to spread batter. Cook crêpe, turning once, until browned, 1–2 minutes. Transfer to a warm plate and repeat with remaining butter and batter. To serve, sprinkle 1/2 tbsp. maple sugar onto each crêpe and drizzle with 1 tbsp. maple syrup. Roll up into a cylinder and serve immediately.
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