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