Crêpes with Escuminac Maple Syrup
Indulge in a French inspired breakfast or brunch with this simple recipe for delicious and light crépes and get creative with toppings using our fabulous condiments and preserves.
100g Girolomoni ‘00 flour
2 tsp brown sugar
2 large eggs
300ml full-fat milk
50g butter, for frying
Place the flour in a medium bowl with the sugar and a pinch of salt. Whisk in the eggs. Add the milk bit by bit, whisking continuously, until you have a smooth, thin batter.
Melt a knob of butter in a medium frying pan on a medium-high heat. Once it’s bubbling, add three tablespoons of the batter and swirl around the base of the pan. Cook for a minute or two, flip over and cook for just 30-60 seconds more. Transfer to a warm plate and repeat with the rest of the butter and batter.
Serve with bananas, halved and roasted with butter and brown sugar until caramelised. Top the crêpes and bananas with a generous drizzle of Escuminac maple syrup and lashings of rum or vanilla spiked mascarpone and a sprinkle of Fresh As cherries.