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Preparation
Crepes:
Combine, in a blender, all ingredients. Blend at high speed, until well combined.
Some lumps will remain.
Let rest in refrigerator 30 minutes.
Lightly grease a 10” (25 cm) frying pan or crêpe pan.
Heat over medium high heat.
Drop approximately ¼ cup (60 mL) of batter into hot pan, tilting pan in a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side.
Remove to a plate, let cool slightly and then fold into triangles.
Sauce:
Melt, in same pan over medium heat, butter, maple syrup and vanilla.
Cook, stirring constantly until mixture just begins to bubble.
Add folded crêpes and cook in sauce until warm.
Serve immediately.