Recipe:  Maple Crêpes

Wine Pairing:  Harwood Marquesa

Chef:  Kerry Wicks

Copyright © 2012, 2013, 2014 Harwood Estate Vineyards™ Inc.
http://harwoodestatevineyards.com
Permission to redistribute with credits is summarily granted.

INGREDIENTS:

**Batter**
2 eggs
1 cup (250 ml) milk
1 cup (250 ml) all-purpose flour
 

**Sauce**
½ cup (125 ml) maple syrup
½ cup (125 ml) butter
 

INSTRUCTIONS:

    1 - Sift all-purpose flour into a bowl.

    2 - Into another bowl, beat eggs until frothy.

    3 - Add milk to eggs and beat again.

    4 - Add wet ingredients into dry, in a few short strokes (A few lumps are okay, and are normal).

    5 - Combine both maple syrup and butter ingredients in a small frying pan or crêpe pan and sizzle until butter is browned.

    6 - Pour small amounts of batter into a frying pan to make mini crepes and cook like pancakes.

    7 - Simmer crêpes both sides.

    8 - Then thread on a satay stick or serve plated.

Yield: Approx. 3 dozen mini crêpes

Note: Add a topping of powdered sugar, crème fraiche, or sour cream for an  extra burst of flavour.