Crepes
¾
¼
1
¼
¼
1
2
1
2
cup flour
cup rice flour
Tbsp. cornstarch
tsp. baking powder
tsp. salt
Tbsp. maple syrup
eggs
cup milk
Tbsp. melted unsalted butter
Syrup
¼
¼
cup maple syrup
tsp. ground cardamom
Pinch of salt
Cardamom Maple Crepes
Forget all the crepe toppings you’ve had before. This cardamom spiked maple syrup reigns high above the others. I needed to make a recipe for these after eating crispy crepes brushed with tons of maple syrup in Montreal. This recipe uses rice flour—the trick to crispy on the outside crepes that can withstand slathers of syrup.
September 14, 2022
Ingredients
Preparation
Step 1
Combine syrup ingredients in a small bowl and set aside. Combine dry crepe ingredients in a bowl and whisk until combined. In a separate bowl, whisk eggs, milk, and maple syrup until fully homogeneous.
Step 2
Whisk wet ingredients into the dry ingredient bowl. Add melted butter and continue to whisk until no lumps remain.
Step 3
Heat a very nonstick pan on medium heat. Add a pat (½ Tbsp) of butter or neutral oil or spray pam (but butter tastes best). Ladle 1/4 cup of batter into the pan and swivel pan around to distribute the crepe batter around the surface area of the pan. Add more butter to the edge of the crepe if desired. Let cook for 4-5 minutes on one side, or until edges are browned.
Step 4
Remove crepe from pan and brush generously with maple butter. Fold crepe, and brush again. Serve with another pat of butter and as much syrup as you’d like.
