Ingredients
- 125 g all-purpose flour
- 30 ml maple syrup
- 1/4 tsp salt
- 3 large eggs
- 300 ml whole milk
- 60 ml water
- 30 g melted butter, plus more for the pan
- 1 tsp vanilla extract
Method
- Whisk flour, maple syrup, and salt; make a well and beat in the eggs.
- Gradually whisk in milk, water, melted butter, and vanilla until smooth.
- Rest the batter for 20 minutes.
- Cook a thin layer in a lightly buttered skillet, turning once when the edge dries.
- Fold and serve warm with maple syrup, apples, or berries.
Conversion and rationale
Original sweetener (classic version): 25 g white sugar
Conversion used: Use 30 ml maple syrup instead of 25 g sugar and reduce the milk by 15 ml. No oven adjustment applies; the batter remains pourable after resting.
Why Quebec maple syrup: The small amount of maple adds fragrance without masking the delicate egg-and-butter flavor of classic crêpes. It is a straightforward regional adaptation suited to a sweet breakfast table.
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 →