• Preparation Time 20 minutes
  • Baking Time not required
  • Makes 8 crepes
  • Freezing Excellent For Crepes, Not Recommended For Sauce


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crepes
  • 3/4 cup Robin Hood® Original All Purpose Flour
  • 3/4 cup Carnation® Regular or 2% Evaporated Milk
  • 2 eggs
  • 2 tbsp melted butter
  • 2 tbsp maple syrup
  • 1 pinch salt
  • Sauce
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Serving Size: 8 crepes


Serving Size: 8 crepes

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


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