Maple Butter Cream Crepes
Indulge in the delicate decadence of Maple Butter Cream Crepes, a show-stopping breakfast or dessert recipe that combines the art of French crepe-making with the irresistible richness of a maple-infused butter cream sauce. These tender, golden crepes are crafted from a simple batter of all-purpose flour, milk, eggs, and a touch of vanilla for a hint of sweetness. The pièce de résistance is the luscious maple butter cream, made by simmering maple syrup, heavy cream, and melted butter to a velvety perfection. Drizzle the warm sauce over each crepe, fold elegantly, and finish with a light dusting of powdered sugar for a stunning presentation. Perfect for impressing guests or treating yourself to a luxurious homemade indulgence, these crepes are a celebration of refined flavors and comfort. Ready in just 40 minutes, this dish will quickly become a favorite on your breakfast or brunch table!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 2 pieces large eggs
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup unsalted butter
- 0.5 cup maple syrup
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Gradually add the milk, whisking continuously, until the mixture is smooth and free of lumps.
Add the eggs, melted butter, and vanilla extract, and continue whisking until the batter is well combined. Let the batter rest for 10 minutes.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter.
Pour 1/4 cup of the crepe batter into the pan, swirling quickly to spread it into a thin, even layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
Carefully flip the crepe and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
To make the maple butter cream, melt the unsalted butter in a small saucepan over medium heat.
Stir in the maple syrup and heavy cream, and cook, whisking frequently, until the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool for a few minutes.
Spread or drizzle the maple butter cream over each crepe and fold into halves or quarters.
Dust with powdered sugar if desired, and serve warm.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 38.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
