Ingredients
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 30 g melted butter
- 1 pinch salt
- 90 ml Québec maple syrup
- 2 oranges, zest and juice
- 60 ml Grand Marnier or orange liqueur
- 30 g butter for the sauce
Method
- Whisk flour, eggs, milk, melted butter, salt, and 30 ml maple syrup into a smooth batter; rest 20 minutes.
- Cook eight thin crêpes in a lightly buttered pan.
- Simmer orange zest, juice, 60 ml maple syrup, and butter until glossy.
- Fold the crêpes into the sauce, add the liqueur, and flame or simmer briefly before serving.
Conversion and rationale
Original sweetener (classic version): 50 g sugar in the batter and 75 g sugar in the orange butter
Conversion used: Use 90 ml maple syrup for 125 g sugar; reduce the orange juice by 30 ml and simmer the sauce until concentrated. No oven is required.
Why Quebec maple syrup: Maple deepens the orange-butter sauce with a rounded caramel flavor that suits the flambéed French classic. It also replaces refined sugar with a distinctly Québec pantry ingredient.
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 →