Crepes with raspberries & maple drizzle
Yesterday morning, a friend of mine made crepes to celebrate a special someone’s birthday, and I fell in love with this classic all over again. I stopped cooking pancakes when I moved out of my parents’ house (i.e.: when there was no longer anyone to cook me crepes for breakfast).
Despite the renovating mess at my house, I managed to find the box where I keep my paternal grandmother’s recipes and where I knew I would find her crepe recipe.
I stole my friend’s idea of serving the crepes with a maple drizzle, but I gave them a fresh twist by adding raspberries (though any other fruit would do).
- ServesYields about 10 crepes
- Prep time5 min
- Cook time15 min
- FreezingNe se congèle pas.
- 1 cup flour
- Pinch of salt
- 1 tablespoon sugar
- 2 eggs
- 1 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
For the maple drizzle
- 1/2 cup maple syrup
- 1/2 cup 15% cream
Replacement optionsor 35% cream
- 1 teaspoon cornstarch
For the raspberries
- 6 oz (1 pint) fresh raspberries
- 1 teaspoon sugar
- In a saucepan, pour in all the maple drizzle ingredients. Stir well to remove any lumps. Bring to a boil and remove from heat. Set aside.
- In a bowl, combine the raspberries and sugar. Microwave for a few seconds. Gently mash and set aside.
- Sift the flour in a large bowl, then add salt and sugar. Create a well in the centre and pour in the eggs, milk, and vanilla extract. Stir well and add the melted butter. Set aside.
- Brush butter in a preheated non-stick pan.
- Using a ladle, pour a small amount of batter into the pan. Swirl the batter to coat the bottom of the pan. Cook for 1–2 minutes or until the top is no longer shiny. The crepe will be easy to flip over. Cook on the other side for 1 minute.
- Brush the pan with butter again, and repeat Step 5.
- Serve with maple drizzle and raspberries.