Crêpes with Maple Sugar and Syrup

  • Serves

    serves 12


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.


  • 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


Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.