Crêpes with maple sugar and syrup (Crêpes au sucre et au sirop d'érable) from Saveur Magazine, March 2011 (#136) (page 80)

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Notes about this recipe

  • Rutabaga on December 25, 2015

    What a delicious (albeit very rich) way to serve crepes. They taste especially good when you let the edges get crispy and brown. I believe Saveur meant to say that the recipe makes 12 crepes - not serves 12 - as our family of three ate almost all of them for Christmas brunch. Using an 11" pan, I only made nine crepes total.

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