It’s maple syrup time. This past weekend we enjoyed these Apple Crepes with Maple Butter.
I admit it. I love maple syrup. I love its beautiful golden colour. I love its sweetness, definitely present, but not overwhelming. Most of all, I love the maple flavour.
Maple Syrup Country
I am fortunate to live in the heart of maple syrup country. A lot of maple syrup is produced in this area. This means that towards the end of the winter we are able to go out and visit a sugarbush, where maple syrup is produced.
I love walking through the maple trees, watching the sap flow into the tubes, making its way to the sugar shack where it gets boiled down into syrup. If we are lucky enough to be there on a day they are boiling sap, the smell of maple permeates the air. It’s a fabulous smell.
At the sugarbush, we also buy fresh bottles of this year’s crop of maple syrup and other maple products. We finish our visit by enjoying a meal in their pancake house. Yum!
The very cold winter and delayed arrival of spring resulted in maple syrup production getting off to a late start late this year in Ontario and Quebec. Luckily, despite that, the crop was a good one. Maple syrup should be plentiful and we will be able to enjoy it all year.
Cooking with Maple Syrup
I often use maple syrup to flavour savory dishes, using it in marinades, vinaigrettes and even in these carrots.
On the weekend I thought we were due for a maple dessert. That’s how the Apple Crepes with Maple Butter came to be.
Apples, maple and pecans are a great flavour combo. The pecans add a bit to crunch, which I really enjoy.
I used a Granny Smith apple as that is what I had on hand, but I would suggest using a sweeter apple variety.
How To Make Crepes
Crepes are easy to make. Really. This was surprising to me too. I discovered this at Christmas, when I decided that it would be great to serve crepes for breakfast as a special treat. My family loved them, and I have made crepes several times since then.
To make crepes, all you need is a mixing bowl, a whisk, a large non-stick pan (mine is 26 cm (10”)) and a thin spatula for flipping.
Some crepe recipes tell you to use a blender to get a smooth batter. I don’t do it that way, as I don’t have the extra 30 minutes to let the batter rest, to allow the extra air added by the blender to escape.
I use a mixing bowl and a whisk, with great results. To have a batter without lumps, the trick is to whisk the eggs first, then whisk each ingredient in one at a time. No lumps, less dishes to clean, less waiting time and great results. That’s my kind of cooking.
Do not add butter or oil to the pan when making crepes. They don’t turn out well that way. They end up too crispy. The butter in the batter is all you need to keep the crepes from sticking to the pan.
Pour a small amount of batter into the pan and move the pan around to spread the batter evenly across the bottom of the pan. You want a very thin layer of batter, which makes a nice crepe.
Don’t be discouraged that the first crepe of the batch doesn’t look pretty. Accept that the first one never looks as nice as the rest of them.
Using Whole Wheat Flour for Crepes
I used whole wheat flour for my Apple Crepes with Maple Butter. I use whole wheat flour in place of white flour as much as possible.
It wasn’t regular whole wheat flour, but soft white whole wheat pastry flour. This type of flour is made from soft white winter wheat, which is typically used for pastry flour. It is a different type of wheat than hard red spring wheat, which is the type used for all-purpose and bread flours.
Soft white whole wheat pastry flour has the fibre content of regular whole wheat flour, as it is whole wheat flour. The soft white wheat has less protein and less gluten than regular whole wheat flour. It is also a lighter colour and lighter tasting than regular whole wheat flour. The soft white whole wheat flour works well for delicate items such as crepes. I haven’t found this flour in regular grocery stores. I buy mine at the Bulk Barn.
These Apple Crepes with Maple Butter are a dessert item in our home. They are not breakfast food, even though Greg and his sweet tooth would like them to be.
Recipe: Apple Crepes with Maple Butter
Basic Crepe Recipe – makes 5 to 6 crepes
- 2 eggs
- 2/3 cup milk
- ½ cup soft white whole wheat pastry flour (or all-purpose flour)
- 1 tablespoon butter, melted
- 1 teaspoon sugar
- 1 teaspoon vanilla
- Whisk eggs in a medium size mixing bowl.
- Whisk in milk. Whisk in flour. Whisk in butter, sugar and vanilla. Whisking ingredients in one at a time will help prevent lumps in the batter.
- Let batter rest about 2 to 3 minutes.
- Heat non-stick pan on medium-high heat.
- Pour a small amount of batter into hot pan, rotating pan to spread batter evenly.
- Let crepe cook for about one minute. When batter is no longer shiny and crepe holds, flip crepe and cook on second side for about 30 to 60 seconds.
- When done, place crepe on plate and make next one.
Recipe: Maple Butter with Apples – makes enough for 6 crepes
- 3 tablespoons butter
- 1 apple, peeled and sliced
- 3 tablespoons maple syrup
- ½ teaspoon vanilla
- ¼ cup chopped pecans
- Using same non-stick pan used to make crepes, on medium heat, melt 1 tablespoon butter in pan. Add apple slices and sauté apples for 2 to 3 minutes, stirring frequently.
- Once apples are softened, melt remaining 2 tablespoons butter into pan. Add maple syrup and vanilla. Stir maple syrup, butter and apple mixture. Heat mixture until it starts to froth. Cook for additional minute once frothy.
- Remove from heat.
- Place one crepe on plate. Fold crepe in half, then in half again so that you have a quarter pie-shape. Spoon some Maple Butter with Apples on to crepe. Sprinkle pecans on top. Serve.