Ingredients
- 125 g all-purpose flour
- 2 eggs
- 330 ml milk
- 60 ml Quebec maple syrup
- 30 g melted butter
- 1/4 tsp salt
- 1 tsp vanilla
Method
- Whisk flour and salt; gradually whisk in eggs, milk, maple syrup, butter, and vanilla.
- Rest the batter for 5 minutes.
- Cook thin ladlefuls in a lightly buttered skillet over medium heat, about 1 minute per side.
- Serve warm with fruit, yogurt, or a small drizzle of maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce milk by 45 ml. No oven adjustment is needed.
Why Quebec maple syrup: Maple dissolves directly into the batter and adds a gentle caramel note suited to the classic French crepe.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →