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Crepes with Mapleton's Ice Cream!

Blueberry Crepes
Fresh Crepes
Crepes for Chandeleur


1 cup of sifted pastry flour

1 to 1 1/2 cups of  whole milk

3 medium Mapleton's eggs

2 tablespoons of melted butter

Pinch of salt

A drop or two of vanilla extract (for sweet crepes)


Sift the flour, salt and optional sugar together and set them aside.

Mix the eggs, milk and optional vanilla, then add them to the flour mixture, mixing well.

Keep stirring until small bubbles rise to the surface, then add the butter.

Lightly oil a flat skillet or griddle, and heat it on medium.

When it's fully heated (test it with a drop of batter), drop 2 to 3 tablespoons of batter onto the pan. Twist and turn the pan to spread the batter as evenly and thinly as possible.

Let it cook for a minute or so, until browned. Flip and cook 30 seconds on the other side.


Here you've got two main options: savory or sweet.

Crepes are always delicious with fruit, maple syrup topped with your favourite Mapleton's ice cream!  Or you could try some with locally sourced cheese topped with Mapleton's bacon or slivers of chicken breast?  The sky is the limit when it comes to pairing with crepes and there is no better way to surprise the mother in your life than breakfast in bed!

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