Maple Sugar Crepes
Prep time
Cook time
Total time
Crepes take you to France but you can have this taste at home. Blueberries, maple and lemon juice crepes are easier than you thought and a sublime flavor combination.
Food in Color:
Recipe type: Brunch or Dessert
Cuisine: French
Serves: 4 servings
  • 3 eggs
  • 1½ cups of 2% milk
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ teaspoon avocado oil
  • 1 teaspoon maple sugar for the batter and more for sprinkling on the crepes
  • 1 cup of all purpose flour
  • ¼ teaspoon sea salt
  • 1 lemon cut into wedges.
  1. Place a non stick pan over low-medium heat for 10 minutes.
  2. Whisk together the flour, salt and maple sugar in a bowl.
  3. In a separate bowl or stand mixer combine the eggs and milk.
  4. In two steps add half the flour mixture to the wet eggs and milk mixture and combine and then repeat until all the flour mixture is incorporated.
  5. Mix until a smooth consistency is achieved.
  6. Use a paper towel to spread the avocado oil evenly around the skillet and up the sides of the skillet.
  7. Use a teaspoon of the mixture to test the heat of the pan.
  8. Allow the mini test crepe to cook for 20 seconds to see if the heat is appropriate. You are looking for a golden brown color on the mini crepe.
  9. Increase the heat if too pale and decrease the heat if it is too brown.
  10. Use a ¼ cup of batter for each crepe. Pour the batter into the far side of the pan and then tilt the pan to create a thin even layer on the bottom of the pan. The top of the crepe should appear dry and then the edge should start to look brown.
  11. Flip the crepe using the flip technique or an egg lift and then cook for a further 20 seconds.
  12. Rest on a wire rack to cool spotted side up. spread then stack on the rack.
  13. When ready to eat, Plate and then add a few blueberries, a hint of maple sugar and squeeze of lemon to each pancake and fold in 4 or roll up to eat.
Frame work of the crepes loosely adapted from America's Test Kitchen
2 crepes per serving
Recipe by Food in Color at