Crêpes with Maple Sugar and Syrup | Pika Chakula

Crêpes with Maple Sugar and Syrup

2013-01-23

These Crêpes au Sucre et au Sirop d’Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.

Ingredients:

  • 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

Method:

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.

source:

Recipe Comments

  1. posted by Le Pwner on Feb 4, 2013

    Long story short, for general studies I have to make something foreign. So I’m making Crêpes because they’re French. My teacher said it was fine, but I can’t use lemom, sugar or chocolate for a topping ¬¬ What could I do? Baring in mind this is for tomorrow, I have the rest of the ingredients.
    Right, in response to the first answer. Ok… I CAN’T use chocolate.
    Could I use marmalade and/or cream? XD

  2. posted by Mistry on Feb 5, 2013

    im running out of things to eat for breakfast i always have the same cereal, oatmeal, toast, or pb and banana sandwich every week , what should i have for breakfast?

  3. posted by Echo on Feb 12, 2013

    Tomorrow I’m attending a language fair, and running a food booth. I’m making crêpes. Yum, right? Now, I sort of have a reputation – my crêpes are delicious.

    I’m tripling the recipe, so I have enough, but I’ve decided to make three separate batches (safer that way).

    But for the fair we sort of want a buffet-style thing, where people grab a crêpe and then pick their toppings.

    I’ve always served crêpes with just maple syrup, and maybe some fruit and whipped cream. Very dessert-y or breakfast maybe. Usually just a bit of maple syrup with a few pieces of fruit, very simple. My friends want to bring nutella. I don’t really like it.

    But they’ll bring it anyway.

    So other than nutella, maple syrup, and whipped cream, what toppings could I have? I want a sweet crêpe, not a savory one.

  4. posted by Taylor2k on Mar 17, 2013

    All I have in my kitchen is bread, bananas, berries, nectarines, flour, butter, sugar, peanut butter, half and half, milk, eggs, soda, cookies, baking soda, baking powder, maple syrup.

    I feel like baking tonight. I already made crêpe batter for tomorrow morning (to be served with some of the bananas grilled and fresh fruit), and I can’t really figure out any way of making half and half into whipped cream. I was thinking pancakes? But I already have crêpes, so. And I just moved here so I don’t yet have anything besides pots and pans to cook in.

    Most delicious answer gets 10 points!

  5. posted by Moore, Ron on Mar 18, 2013

    ummm this is like 4 a science project totes don’t like know what to like write know what i’m saying

  6. posted by Harriet W on Mar 25, 2013

    I’m making a desert that calls for 1 stick of butter. I accidently bought unsalted butter sticks. Will that make a difference in the taste of the recipe?

  7. posted by shahedC on Mar 25, 2013

    Do you celebrate shrove Tuesday and what do your kids like in or on their pancakes?

    My kids love Nutella with ice-cream or honey and lemon.
    Honey and lemon or sugar and lemon, it’s a classic British pancake, you just pour it on, don’t knock it until you’ve tried it. I wouldn’t have coffee on them though, that sounds nasty.

  8. posted by mr flibble on Mar 25, 2013

    Why does it taste different than unsalted butter. I don’t really like unsalted butter but I usually use it in baking, unless all I have is salted, in which case it turns out fine. For some reason you don’t really taste the salt in cakes and stuff.

  9. posted by Lucas H on Mar 26, 2013

    I like the word flapjacks better!

  10. posted by Moore, Ron on Mar 26, 2013

    We have a French project due and most kids in my class are using online translating sites to translate. Problem with that though, is that the sites do not use proper grammar or conjugate verbs or anything! I’d also use a dictionary but I’m a bit bad at grammar.

    The project is to create a menu and restaurant brochure. I’ve got all the pictures drawn and a written draft of how I think it will translate in French but I need these translated to proof read.
    -Caisha, Grade 8, Canada

    Please Translate:

    Designer Skyline Cafe (that’s the name of the restaurant)

    A quaint cafe located with a beautiful view of Paris’ skyline. Beautifully designed with indoor and outdoor seating, and a wide variety of delicious meals!

    Cheeseburger
    This quarter-pounder is complete with lettuce, pickles, onions, a variety of condiments, and Monterrey jack cheese. Also comes with a choice of fries or salad.

    Spaghetti
    A large serving of pasta topped with either fettuchini alfredo or meat sauce.

    Salad
    Lush lettuce and your choice of dressing and vegetables.

    Steak
    Suculent steak, a baked potatoe, and your choice of fries or salad.

    Crepes
    A house specialty! Choose any toppings: sugar, maple syrup, lemon juice, whipped cream, fruit spreads or sliced fruits.

    Sandwiches
    Choose any topping, make it your own!

    Crème Brûlée
    Simply delicious!

    Assorted Soda
    Water
    Mineral Water
    Assorted Juices
    Milk
    Coffee

    THANKYOU! PLEASE I NEED THIS URGENTLY!

  11. posted by Matthew on Mar 26, 2013

    We have a French project due and most kids in my class are using online translating sites to translate. Problem with that though, is that the sites do not use proper grammar or conjugate verbs or anything! I’d also use a dictionary but I’m a bit bad at grammar.

    The project is to create a menu and restaurant brochure. I’ve got all the pictures drawn and a written draft of how I think it will translate in French but I need these translated to proof read.
    -Caisha, Grade 8, Canada

    Please Translate:

    Designer Skyline Cafe (that’s the name of the restaurant)

    A quaint cafe located with a beautiful view of Paris’ skyline. Beautifully designed with indoor and outdoor seating, and a wide variety of delicious meals!

    Cheeseburger
    This quarter-pounder is complete with lettuce, pickles, onions, a variety of condiments, and Monterrey jack cheese. Also comes with a choice of fries or salad.

    Spaghetti
    A large serving of pasta topped with either fettuchini alfredo or meat sauce.

    Salad
    Lush lettuce and your choice of dressing and vegetables.

    Steak
    Suculent steak, a baked potatoe, and your choice of fries or salad.

    Crepes
    A house specialty! Choose any toppings: sugar, maple syrup, lemon juice, whipped cream, fruit spreads or sliced fruits.

    Sandwiches
    Choose any topping, make it your own!

    Crème Brûlée
    Simply delicious!

    Assorted Soda
    Water
    Mineral Water
    Assorted Juices
    Milk
    Coffee

    THANKYOU! PLEASE I NEED THIS URGENTLY!

  12. posted by stealspartansbcglobalnet on Mar 26, 2013

    I am making cookies for the holidays, I have two receipies that call for unsalted butter, however, they also call for 1/4 tsp of salt. WIll it make any difference if I just omit the 1/4 tsp of salt if I am using salted butter? Will omitting the salt hinder the proper baking of the cookies ?

  13. posted by gail C on Mar 26, 2013

    I bought a Betty Crocker sugar cookie mix i need to add 1 egg and a stick of butter or margarine softened. BUT i only have unsalted butter!! Will the taste be bad? Should i just take my lazyass to the store? lol

  14. posted by Denali on Mar 26, 2013

    I’m making banana nut bread & it calls for unsalted butter but I only have reg butter and shortening. I figured the shortening would probably work better than the regular butter and make the bread more fluffy? Any suggestions would help! Thanks!

  15. posted by xiM Clutch on Mar 26, 2013

    I need 2 ounces of unsalted butter for frosting for a cake. how many sticks or how much of a stick do i use?

  16. posted by Zanto on Mar 26, 2013

    A quick question. I am making Biscuits and the recipe calls for unsalted butter but i only have Imperial Butter. Are they the same? Also calls for kosher salt. 1 1/2 teaspoon of kosher salt and 12 tablespoon of the unsalted butter. Please and thank you

  17. posted by The Villain on Mar 26, 2013

    i have no unsalted butter! What will happen to the cookies if i use salted butter?

  18. posted by zigg3ns on Mar 26, 2013

    I am making a type of bread. The recipe I’m using calls for shortening. Salt will be added. Can I substitute margarine or unsalted butter for the shortening? If I add margarine, should I omit the salt?

  19. posted by opurt on Mar 26, 2013

    I have no shortening. Can I sub. Salted or unsalted butter. Or vegtable oil? And how much oil or butter should be in place of 1 cup of shortening? Making buttercream fondant. Please answer thanks:)

  20. posted by lcollier93sbcglobalnet on Mar 26, 2013

    Many recipes give unsalted butter as an ingredient. I do not like the taste on bread and do not want to buy unsalted just for the limited amount of baking that I do. Does using the salted variety actually make any difference to the recipe outcome?
    Apart from the taste! Does it affect rising or anything like that.

  21. posted by Arminator on Mar 26, 2013

    I’m making Boston Cream Pie cupcakes and the ingredients calls for 6 tablespoons of unsalted butter and 1/4 teaspoon of salt. Can I just use salted butter and not add the salt? Will it taste kind of the same?

  22. posted by Jairo on Mar 26, 2013

    Ok, so I have half salted butter needed for the recipe but I have the other half in unsalted butter. Can I just use that and add maybe a teaspoon of salt?

    Also, how much food colouring would I need to use to make 2 sponges (8”) completely purple (i’m mixing red and blue food colouring)?

    Thanx =)

  23. posted by Sahil on Mar 26, 2013

    I’ve been cooking for almost 45 years, and I’ve automatically ignored “unsalted butter” as an ingredient thinking it can’t make that much difference and I can’t afford to buy 2 kinds of butter.
    Recently I did use unsalted butter in 2 recipes. Didn’t notice any difference.

  24. posted by altair on Mar 26, 2013

    im thinking to make home made unsalted butter for my brownies. what is the easy way?

  25. posted by Sophia C on Mar 26, 2013

    I want to make some scones, but the recipe recalls for some unsalted butter, and a pinch of salt. I only have regular butter, so can I use it instead, and skip the pinch of salt?

    Thanks a bunch :)

  26. posted by Jonny on Mar 26, 2013

    I bought some English clotted cream from the Devon Cream Company and while it tastes very good, it does seem a lot like unsalted butter… only more expensive.

  27. posted by xLittle21Yaox on Mar 26, 2013

    Is it NECESSARY to use unsalted butter when the recipe calls for it?

    If I can use Parkay, how much should I put?

    The recipe calls for one stick of unsalted butter at room temperature, also, so I’m not sure if it can be melted like Parkay.

  28. posted by Taylor G on Mar 26, 2013

    Hi guys, I am new to cooking so I’ve been looking at a few recipes. I’m not sure how to cook with unsalted butter. For instance, when a recipe says to spread butter on a dish before baking, are they talking about salted or unsalted butter? Also, when making scrambled eggs, when I grease the pan first, do I use unsalted butter for that? Or salted? Also, for scrambled eggs, is it possible if I use “i can’t believe it’s not butter” to grease my pan? Thanks guys for your help on such a silly question.

  29. posted by kamikami on Mar 26, 2013

    I don’t have unsalted butter, is there a sub outside of salted butter?

  30. posted by Victoria T on Mar 26, 2013

    I’m making peanut butter cookies, and I looked up a recipe online. I found one but it calls for unsalted butter, but all I have is regular butter. I was wondering if it would be okay to use that instead. If not do you know where I could find a recipe that uses regular butter instead. Also please don’t say just go down to the store and buy some unsalted butter, because I don’t have a way to get into town today, and also I’m sick. So even if I could go into town today I wouldn’t’ feel up to it.

  31. posted by heavenly sword on Mar 26, 2013

    I’m planning HEAVY Christmas cookie baking, but recipes call for unsalted butter, which is much more expensive from salted. (And I recently learned first-hand it makes a big difference, as well!) I can’t be affording to put all my baking budget into just the butter. Is there one of these Parkay or whatever sticks that work just as well?

  32. posted by Ray D on Mar 26, 2013

    How many tsp of salt do I need to add to a pound of unsalted butter, so it has the same amount of saltiness as a pound of salted butter?

    Or in other words, How many tsp of salt does a pound of salted butter have?
    The recipe calls for salted butter, but I only have unsalted butter
    Thank you, but I would really still like to know

  33. posted by Andres C on Mar 26, 2013

    I am going to make cookies and the recipe says 1/2 cup of butter. I only have unsalted butter right now. Can I use it?

  34. posted by everythingisgonnabefine on Mar 26, 2013

    I’ve had the same cans of baking powder and container of baking soda in my cupboard for a couple of years. Now, I want to bake cookies, so I’m wondering if they loose their ability to make cookies rise or not.

  35. posted by Harriet W on Mar 26, 2013

    I’m making latkes and the recipe calls for 1/4 tsp of baking powder, which i don’t have. Would it be alright if i just skip that?

  36. posted by Lucas H on Mar 26, 2013

    I’m planning to make a banana cake but the recipe calls for bicarbonate of soda and I only have baking powder. The recipe contains bananas, milk and eggs so a wet recipe rather than dry. Is it okay to substitute bicarb for baking powder? Would the quantities be the same?

  37. posted by everythingisgonnabefine on Mar 26, 2013

    I am making snickerdoodles and I don’t have any cream of tartar. I know I can use baking powder but how much, it call’s for 2- teaspoons of cream of tartar so what would the equivalent be of the baking powder?

  38. posted by Benihana on Mar 26, 2013

    Is it okay to use bicarbonate soda instead? The recipe calls for 1 teaspoon of baking powder so should i use less bicarbonate soda?

    It isn’t really possible to buy bicarbonate soda right now.
    I meant baking powder.

  39. posted by heavenly sword on Mar 26, 2013

    I have a coffee cake recipe that calls for both baking soda and baking powder. I only have baking powder. Is there a way I can make this work?
    Thanks for the tip re: the lack of baking powder, but it’s actually the baking soda that I lack. I have tartar, salt, all that stuff…just no baking soda.

  40. posted by Jason on Mar 26, 2013

    Hi. I really want to make suagr cookies for my kids and their friends but I don’t have almond extract or baking powder. I have everything else for a recipe. The only extracts I have is Vanilla, Coconut and Mint. Have any recipes for me? Thank you!

  41. posted by Gage on Mar 26, 2013

    I have everything I need except for the baking powder. how important is it? what will happen If I leave it out?

  42. posted by JimT on Mar 26, 2013

    difference between baking soda and baking powder and when to use which?

  43. posted by Willie on Mar 26, 2013

    Baking powder is made up of sodium bicarbonate and cream of tartar, both are chemicals, and I was wondering if anyone knew any alternatives that do not contain these kind of chemicals, but can be made from more natural or organic ingredients. Thank you.
    Can you please tell me the main ingredients that I could use? Thank you though :)

  44. posted by opurt on Mar 26, 2013

    I have a recipe that calls for baking powder but I don’t have any. Can I use baking soda instead? If not what else can I use?
    I don’t have cream of tartar either. What else can I use?

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