Canadian National Dishes

Québec Crêpes with Maple Syrup (Crêpes québécoises au sirop d’érable)

These thin, tender crêpes are cooked in a skillet, stacked while warm and served with pure maple syrup. The rested batter spreads into a delicate layer that turns flexible and lightly golden rather than fluffy like an American-style pancake. This is a home recipe inspired by Québec maple and sugar-shack references, not a claim to one fixed regional formula.

Canadian National Dishes
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Thin, lightly golden Québec-style crêpes folded on a ceramic plate with glossy pure amber maple syrup.
Warm, thin Québec-style crêpes are served with pure maple syrup.
Prep 20 minutes
Cook 25 minutes
Total 75 minutes
Calories About 380 kcal per serving
Ingredients ↓
Overview

Québec Crêpes with Maple Syrup (Crêpes québécoises au sirop d’érable)

In Québec, crêpes with maple syrup fit naturally on breakfast and cabane à sucre tables. Published recipes vary: some use a little baking powder, while others make a thinner, more fluid batter. This version follows the thin crêpe style named in the ranked list. Milk, eggs and melted butter make a smooth batter; a short rest hydrates the flour and helps the crêpes cook evenly. Pure maple syrup is served alongside or poured over the warm stack.

Practical

Practical

  • Whisk the milk into the flour gradually to prevent dry pockets.
  • Rest the batter for 30 minutes, then stir it gently before cooking.
  • Use a thin film of oil and swirl the pan immediately after adding batter.
Ingredients

Ingredients

Crêpe batter

  • 125 g all-purpose wheat flour
  • 2 large eggs
  • 300 ml whole milk
  • 30 g unsalted butter, melted and cooled
  • 2.5 ml vanilla extract
  • 1 g fine salt

For the pan and serving

  • 15 ml canola oil, for greasing the pan as needed
  • 120 ml pure Québec maple syrup, to serve
Directions

Directions

Method

  1. Mix the batterWhisk the flour and salt in a bowl. In a second bowl, whisk the eggs, milk and vanilla. Gradually whisk the liquid into the flour until smooth, then whisk in the cooled melted butter.

  2. Rest the batterCover and refrigerate for 30 minutes. Stir gently before cooking. If it has thickened, loosen it with a small splash of milk; the batter should pour and coat the pan in a thin layer.

  3. Heat the panSet a 20–22 cm non-stick skillet over medium heat. Brush with a thin film of canola oil. Lift and tilt the pan while pouring about 60 ml batter into the centre, letting it spread into an even, thin round.

  4. Cook the first sideCook for about 60–90 seconds, until the surface loses its wet sheen and the edge releases. Slide a thin spatula underneath and turn the crêpe.

  5. Finish and stackCook the second side for 30–45 seconds, until set and lightly spotted. Check that the folded centre of a test crêpe reaches 74°C; continue cooking if any batter remains wet. Transfer to a plate and cover loosely. Repeat with the remaining batter, lightly oiling the pan as needed.

  6. ServeDivide into four portions, with two warm crêpes and 30 ml pure maple syrup per person. Serve the rest of the syrup at the table.

Practical

Practical

Serving

The batter may be mixed the night before and refrigerated, covered. Stir before using; if it pours too thickly, whisk in milk a little at a time. Keep cooked crêpes loosely covered and serve soon after cooking. To make ahead, cool the stack, refrigerate it in a covered container, and reheat gently in a skillet or microwave.

Make-ahead

Do not leave cooked egg crêpes at room temperature for more than 2 hours. Refrigerate leftovers promptly and use within 2–3 days. Reheat to 74°C, checking the centre of the warmed stack with a clean thermometer.

Nutrition

Nutrition

  • Serving sizeTwo crêpes and 30 ml maple syrup
  • CaloriesAbout 380 kcal
  • CarbohydrateAbout 53 g
  • ProteinAbout 13 g
  • FatAbout 14 g
  • FibreAbout 1 g
  • SodiumAbout 260 mg

Rounded estimate using generic USDA FoodData Central SR Legacy ingredient values and an estimate of pan oil uptake. Maple syrup is counted at 30 ml per serving. Brands and the amount of oil left in the pan vary; values are approximate, not a product-label or laboratory claim.

Allergens and food safety

Allergens and food safety

These crêpes contain wheat/gluten, milk and egg. Check labels for additional allergens and cross-contact statements. Keep eggs and milk refrigerated until use, and wash hands and utensils after handling raw egg. Cook each crêpe until fully set with no wet batter; check that the folded centre of a test crêpe reaches 74°C with a clean digital thermometer. Refrigerate cooked crêpes within 2 hours, use leftovers within 2–3 days and reheat to 74°C.

Closing notes

Closing notes

  • The result: Thin, flexible Québec-style crêpes with lightly golden spots and pure maple syrup.
  • The decisive technique: Rest the batter, then swirl a small measure quickly into a thin layer.