Maple Butter Crepes | Recipes

Maple Butter Crepes

(34) Ratings:
Prep Time:
Baking Time:
Makes:8 crepes
Freezing:excellent for crepes, not recommended for sauce

Ooh la la! Your kids will love helping to make this delicious combination of delicate crêpes and ooey gooey maple vanilla sauce.



3/4 cup 175 mL Robin Hood® Original All Purpose Flour
3/4 cup 175 mL Carnation® Regular or 2% Evaporated Milk
2 eggs
2 tbsp 30 mL melted butter
2 tbsp 30 mL maple syrup
1 pinch salt


1/4 cup 50 mL butter
1/4 cup 50 mL maple syrup
1 tsp 5 mL vanilla extract


  1. Crepes: Combine, in a blender, all ingredients. Blend at high speed, until well combined. Some lumps will remain. Let rest in refrigerator 30 minutes.
  2. Tip

    Do your kids know why you should let the batter rest once it’s been blended? Blending causes air to mix into the batter. Letting it rest gives time for the air to escape, which helps the crêpes cook evenly.

  3. Lightly grease a 10” (25 cm) frying pan or crêpe pan. Heat over medium high heat. Drop approximately ¼ cup (50 ml) of batter into hot pan, tilting pan in a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove to a plate, let cool slightly and then fold into triangles.
  4. Tip

    Once the crêpes are cooled and placed on a cutting board have your kids, with clean hands, fold them into triangles. Which other shapes can they make?

  5. Sauce: Melt, in same pan over medium heat, butter, maple syrup and vanilla. Cook, stirring constantly until mixture just begins to bubble. Add folded crêpes and cook in sauce until warm. Serve immediately.
  6. Tip

    For a fruity finale, get your kids to wash and prepare their favourite seasonal fruit and berries. Add these to the crêpes for an extra burst of flavour and colour.

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