These crepes are light, delicious, easy to cook and topped with maple glazed strawberries and a hint of cinnamon. Sifting the flour before gently beating makes the batter light, prevents lumps and reduces the risk of over working the batter to make foolproof crepes. Serve as is or with cream or ice cream for breakfast, brunch, dessert or as comfort food.
Ingredients For the crepe batter 2 eggs
1 cup milk (lactose free if required)
1 cup flour (gluten free if required)
1/8 tsp salt
2 tbsp maple syrup
1 tbsp butter, melted (or nuttelex if lactose free)
Butter or nuttelex, for greasing
For the maple glazed strawberries 1 tbsp butter or nuttelex
125g strawberries hulled and cut into quarters
1/2 cup maple syrup
1/4 tsp cinnamon
Icing sugar, to dust
Beat the eggs, milk, melted butter and maple syrup in a bowl or pouring jug.
Sift the flour and salt into the egg mixture and beat until just smooth. Do not overwork the mixture. Put aside to rest in the refrigerator for 30 minutes.
Sifting the flour and gently beating to combine makes a light crepe batter
After 30 minutes, warm a plate and heat a large frying pan on medium heat.
Lightly grease the pan with butter. Pour 1/4 cup of the crepe batter onto the pan and tilt it in a circular motion, so the batter thinly covers the whole pan.
Cook the crepe for 1-2 minutes until the bottom and edges are slightly brown.
Gently lift the edge of the crepe to see if the bottom is brown
Use a spatula and gently work around the edge of the crepe to loosen it from the pan before flipping it, to prevent tearing. Cook the crepe on the other side for 1 minute, until lightly browned. Transfer the crepe to a warm plate and cover with a tea towel or foil to keep warm. Repeat with the remaining batter.
The crepe will look golden when cooked
Add the maple syrup and cinnamon to a saucepan and bring to a boil. Reduce the heat to a simmer, add the strawberries and stir for 1 minute. Remove from the heat and set aside.
The cinnamon gives the maple glaze a nice flavour
Fold the crepes into quarters and place serving plates.
Pour the maple syrup and strawberries over the crepes, dust with icing sugar and serve.