Promise you won't judge me for what I'm about to admit. Promise? Okay. Here it goes... I ate six of these crepes when I made them yesterday. SIX! Holy crepe! If that's not proof enough that this is the best crepe recipe with the homemade lavender maple syrup, then I can't come up with anything better!

Let's Talk About The Best Crepe Recipe With Homemade Lavender Maple Syrup

I wasn't entirely sure how the lavender syrup would end up—I was nervous it would be one of those things where it sounds better in my head than it actually is in real life. But I was wrong! Do yourself a favor (and everyone who is dependent on your cooking) and never buy maple syrup from the store again! And then throw some lavender in it, and you've taken it to the next level. Truly.

The best thing about these crepes is the butter. Now, you can make them with regular old butter, but I recommend using salted butter to make it a solid ten. And I know my butter! I named my whole food empire after it! 😉 It balances the flavors perfectly.

This recipe will be in heavy rotation at your house from now on. It's so easy, quick and yummy! Grab the recipe below. Enjoy!

📖 Recipe

The Best Crepe Recipe With Homemade Lavender Maple Syrup

By: Abbey Rodriguez

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Holy crepe! This is truly the best crepe recipe, especially when it's topped with homemade lavender maple syrup. It's a quick and yummy breakfast option!

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings: 12 servings

Calories: 235kcal

Ingredients

For the lavender maple syrup:

• 1 cup water
• 1 cup granulated sugar
• 1 ¼ cup brown sugar
• 1 teaspoon loose lavender

For the crepes:

• 1 cup flour
• ½ teaspoon baking powder
• 1 tablespoon granulated sugar
• 1 ½ cups milk
• 1 large egg
• ½ teaspoon vanilla extract
• 2-3 tablespoons salted butter

Instructions

For the lavender maple syrup:

• Mix together water in sugars in a small saucepan and cook over medium heat until simmering. Stir constantly for 6-8 minutes until it begins to thicken.
• Roughly grind the loose lavender to release some of the flavor. Stir it into the syrup mixture and let it steep for about 10 minutes before serving. The flavor will develop over time. Store in a sealed container and refrigerate.

For the crepes:

• In a medium bowl, mix together the flour, baking powder and sugar. Add in half the milk and stir. Mix in the remaining milk, egg, and vanilla and stir until smooth.
• Warm and grease a small frying pan with about ½ tablespoon of salted butter for each crepe. Let it slightly brown. Pour in ¼ cup of the crepe batter and swirl around until it covers the pan in a thin layer. Cook for about 30-60 seconds on one side until lightly browned, then flip and repeat.
• Serve crepes warm with the homemade lavender maple syrup and desired toppings. Enjoy!

Notes

My favorite toppings for crepes are fresh fruit, Nutella and powdered sugar.

Nutrition

Calories: 235kcal | Carbohydrates: 49g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 43mg | Potassium: 104mg | Sugar: 41g | Vitamin A: 130IU | Calcium: 66mg | Iron: 0.7mg

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