Crêpes with Maple Sugar and Syrup2013-01-23
These Crêpes au Sucre et au Sirop d’Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.
- 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.