Maple Crepes

Everyone loves this elegant but easy make-ahead dish. I always serve it with fried apples and sausage, with a little brown sugar tossed in it. It's going to be on my Christmas brunch menu this year. Everyone loves these.


4  eggs
2  cups  milk
1/4  tsp  salt
1  cup  flour


Beat eggs well. Add remaining ingredients an continue beating until all is well incorporated. Let rest for 15 minutes.

You want your crepes to be about 6" in diameter. Use a teflon griddle* or pan to fry them, using no grease at all. Using a scant ¼ cup batter, smooth to create a circle. Fry only on one side until small bubbles appear on the surface. Remove and cool on a terrycloth bath towel.


Put a dollop of maple butter  on each crepe and roll up. Place in an oblong Pyrex baking dish, placing them very close together. Refrigerate or even freeze until ready to bake.


Warm them in a 300 degree oven until warm and bubbly. Serve with more maple butter on the side.


Maple Butter
Use only real butter and real maple syrup.
2  sticks (or more)  butter
Maple syrup to taste, about 1 cup


If you use too much syrup it won't incorporate well into the butter, but it's still very usable. I just add syrup until it's the taste I want. You want a rich maple taste.

*It's important to use a non-stick pan or griddle. They turn out a nice light golden color.