A featured Harwood recipe during ‘Maple in the County’, our Maple Crêpes are light, fluffy and versatile. Enjoy as a tasty snack or as a sweet dessert. The topping possibilities are endless but we pair them with our Just Desserts for a decadent indulgence.
Pairing: Just Desserts 2012
Chef: Kerry Wicks
Yield: Approximately 3 dozen mini crêpes
Ingredients:
Batter
- 2 Eggs
- 1 Cup (250 ml) milk
- 1 Cup (250 ml) all-purpose flour
Sauce
- ½ Cup (125 ml) maple syrup
- ½ Cup (125 ml) butter
Instructions:
- Sift all-purpose flour into a bowl.
- Into another bowl, beat eggs until frothy.
- Add milk to eggs and beat again.
- Add wet ingredients into dry ingredients in a few short strokes (a few lumps are okay and normal).
- Combine both maple syrup and butter ingredients in a small frying pan or crêpe pan and sizzle until butter is browned.
- Pour small amounts of batter into a frying pan to make mini crêpes and cook like pancakes.
- Simmer crêpes on both sides.
- Then thread on a satay stick or serve plated.
Note: Add a topping of powdered sugar, crème fraiche, or sour cream for an extra burst of flavour.
