Thank you to Mohawk Valley Trading Company for providing maple sugar to make this post possible. All opinions are my own.
The taste of maple sugar (affilate link) is one of a kind. You don’t need lots of it. As with all sweet stuff moderation is key. I love to once in a while have a Saturday brunch at home. It’s my way of saying, I love you to my family and it always brings connection. I love gathering around the table and sharing a meal and moment. Some days it’s just a meal but other days memories are made. I am keeping on.
We normally roll with pancakes, Paleo ones at that but just to keep every one on their toes, I switch it up every once in a while. I wished I had made more by the time we got to the end of the batch everyone had this “I could handle one more” twinkle in their eyes.
Let me tell you crepes have always intimidated me. If I can, anyone can. I was especially intimidated after our trip to Paris and watching the crepe maestros making them at their restaurant front and then eating them in such a beautiful context. I really felt they were a thing to be had when we were out and about. There is hope, these can be made at home and enjoyed in comfort.
There were a few secrets I learnt along the way that I am happy to pass on.
- Heat your pan properly ahead for 10 minutes on low heat
- Most crepe batters are almost the same and there is not much variance in the ingredients there is a high liquid to flour ratio.
- The quantity of batter in the pan is important and quite specific.
- 3 eggs
- 1½ cups of 2% milk
- 2 tablespoons unsalted butter, melted and cooled
- ½ teaspoon avocado oil
- 1 teaspoon maple sugar for the batter and more for sprinkling on the crepes
- 1 cup of all purpose flour
- ¼ teaspoon sea salt
- 1 lemon cut into wedges.
- Place a non stick pan over low-medium heat for 10 minutes.
- Whisk together the flour, salt and maple sugar in a bowl.
- In a separate bowl or stand mixer combine the eggs and milk.
- In two steps add half the flour mixture to the wet eggs and milk mixture and combine and then repeat until all the flour mixture is incorporated.
- Mix until a smooth consistency is achieved.
- Use a paper towel to spread the avocado oil evenly around the skillet and up the sides of the skillet.
- Use a teaspoon of the mixture to test the heat of the pan.
- Allow the mini test crepe to cook for 20 seconds to see if the heat is appropriate. You are looking for a golden brown color on the mini crepe.
- Increase the heat if too pale and decrease the heat if it is too brown.
- Use a ¼ cup of batter for each crepe. Pour the batter into the far side of the pan and then tilt the pan to create a thin even layer on the bottom of the pan. The top of the crepe should appear dry and then the edge should start to look brown.
- Flip the crepe using the flip technique or an egg lift and then cook for a further 20 seconds.
- Rest on a wire rack to cool spotted side up. spread then stack on the rack.
- When ready to eat, Plate and then add a few blueberries, a hint of maple sugar and squeeze of lemon to each pancake and fold in 4 or roll up to eat.
2 crepes per serving
Maple syrup is made from boiled tree sap, and maple sugar is made from the controlled crystallization of maple syrup. Heating and mechanical straining are the only forms of processing maple sugar goes through. It contains more trace minerals (including manganese, zinc and copper) and antioxidants than cane sugar.