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Wednesday, March 2, 2016

Puffed Crepes with Maple Lemon Mascarpone Butter

Inspiration:  Pannekoeken (Dutch pancakes) and Yorkshire Pudding

Alternately, you can cook the batter in a pre-heated cast iron skillet - very dramatic and so good!

It took me three tries to get these right.  Sometimes, what seems like the easiest recipes can be the most difficult to perfect.  I can now speak from experience and tell you that the right batter and a non-stick muffin tin will yield a delicious - crispy on the outside, hollow and chewy on the inside - puffed crepe.     This is my take on a sweet Yorkshire pudding and Dutch pannekoeken (or Dutch babies).  They were really good with the maple lemon marscapone butter, but they were excellent with good old butter and maple syrup.  Now you can cook a quick dozen delicious crepes for breakfast without standing by the stove (it actually made 11 for me). They are best when served straight from the oven.  I hope you enjoy!

Time:  Active time: 10 minutes, cooking time:  20 minutes

Puffed Crepes:  makes 11 crepes

How to make them:
  • 3 large eggs, room temperature
  • 1 cup (240ml) of milk
  • 1T (15ml) of vanilla paste or vanilla extract
  • 1 cup (120g) of all purpose flour
  • 2T (25g) of sugar
  • 1/2t of cinnamon
  • 1/4t of salt
  • 2T (30g) of butter, equally cubed in 11 or 12 pieces  - about 1/2t - for each of the muffin tin cups
Preheat oven to 425°F (220°C) and place muffin tin in the oven to heat.

Place the eggs (3) in a medium bowl and whisk until frothy.

Add the milk (1 cup - 240ml) and vanilla paste (1T - 15ml) and whisk to combine 

In a separate bowl, whisk the flour (1 cup - 120g), the sugar (2T - 30ml), the cinnamon(1/2t) and the salt (1/4t).

Add the dry ingredients to the wet ingredients and whisk to combine until there are no lumps.  Transfer the batter to large measuring cup to facilitate pouring into the muffin cups.  Allow the batter to sit for 10 minutes while you prepare the muffin tin.

Remove the heated non-stick muffin tin from the oven and place one cube (about 1/2t) of butter into every cup - allowing it to melt.  Brush the melted butter up the sides - you really don't want the crepes to stick to the sides.  Return the muffin pan to the oven for 1 minute to heat the butter. 

Pour the batter into each cup to 3/4 full.  Place the muffin tin on a cookie sheet (to avoid spillage) in the centre of your oven and cook for 18-20 minutes.  Mine is a convection oven so you may have to leave yours in a little longer if you are not using one.  Don't open the oven door until you are ready to remove the puffed crepes.

The puffed crepes are ready to eat as soon as you take them out.  They will deflate a little as they cool.  Serve them with butter and maple syrup, a maple lemon mascarpone butter (see below), a rich and creamy lemon basil curd or just sprinkle with sugar and lemon juice/zest (this is how they eat pannekoeken in Holland).  They will keep in an airtight container in the fridge for a few days or freeze them.  I hope you enjoy!

Maple Lemon Mascarpone Butter:
  • 1/2 cup (120ml) of mascarpone 
  • 2T (30 ml) of maple syrup
  • zest of one organic lemon
Mix all ingredients together and serve.

P.S.  I also tried them in a cast iron skillet for easier preparation.  Here is how it came out.  Very dramatic and sooo good! Just remember to heat the skillet before - add the butter - and when it is melted add the batter.  Bake for about about 20 minutes.  The kitchen smells soooo good!  Enjoy!


  1. Ohhhh...how interesting this could be to present to Hubby at our next brunch. The simpler syrup topping would certainly suit us best. Josée, I really can see myself trying this one out...thanks for experimenting with it for us ;o)

    Flavourful wishes,

  2. I have 2 questions:
    -my oven heats only up to 200 degrees Celsius - will that be enough (or should I get a new oven ;))?
    -are silicone tins also good?

  3. Thank you for your questions. I can only suggest you try cooking them at 200 in your current oven and see how they turn out. You make have to leave them a little longer. Also, for the silicone tins, just make sure they are generously greased, even up the sides in order to allow the crepes to rise without hinderance. In my original try of this recipe, I used an older muffin tin that had lost most of it's non-stick coating and the crepes stuck to the sides and did not rise properly (they are still very good to eat anyways ;). Good luck and let me know how they turn out.

    1. Hello. Thank you for comments. I made them and they went so well - I am adding this recipe to my 'breakfast list'.


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