Maple Butter Crepes

Name: Maple Butter Crepes
Prep time: 20 min
Yield: 8
Ingredients: Crepes:; 3/4 cup (175 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 3/4 cup (175 mL) Carnation® Regular or 2% Evaporated Milk Evaporated Milk; 2 eggs; 2 tbsp (30 mL) melted butter; 2 tbsp (30 mL) maple syrup; 1 pinch salt; Sauce:; 1/4 cup (50 mL) butter; 1/4 cup (50 mL) maple syrup; 1 tsp (5 mL) vanilla extract

Prep Time 20 mins

Cook Time N/A

Serves 8

Difficulty N/A

Ingredients

Crepes:
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
Sauce:
1/4 cup (50 mL) butter
1/4 cup (50 mL) maple syrup
1 tsp (5 mL) vanilla extract

Robin Hood^® Original All Purpose Flour

Evaporated Milk

Directions

Crepes

Step 1:

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

Step 2:

Lightly grease a 10" (25 cm) frying pan or crêpe pan. Heat over medium high heat. Drop approximately 1/4 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

Step 3:

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.