Crêpes with Maple Sugar and Syrup

This recipe for crêpes au sucre et au sirop d’erable comes from Bas-St-Laurent, Quebec’s second-largest maple syrup-producing region. Layered and rolled with sweet amber sugar and syrup, they make an indulgent breakfast or dessert.

Crêpes with Maple Sugar and Syrup Crêpes with Maple Sugar and Syrup
These crêpes au sucre et au sirop d'erable, rolled up with maple sugar and syrup while still warm, make for an indulgent treat.
Yield: serves 12


  • 1 12 cups milk
  • 10 tbsp. unsalted butter, melted
  • 1 egg
  • 1 cup flour
  • 3 tbsp. sugar
  • 12 tsp. baking powder
  • 6 tbsp. maple sugar
  • 12 tbsp. maple syrup


  1. 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 ½ tbsp. butter and heat over medium-high heat. Add ¼ 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 ½ tbsp. maple sugar onto each crêpe and drizzle with 1 tbsp. maple syrup. Roll up into a cylinder and serve immediately.