crêpes without sugar or vanilla
1 cup (250 ml) unbleached all-purpose flour
1 1/2 tablespoons (25 ml) maple syrup
1 pinch salt
1 1/2 cups (375 ml) milk
1 dash orange blossom water (or more, but less than you think you need)
1 tablespoon (15 ml) unsalted butter, melted
Softened butter, for cooking
• In a bowl, combine flour, and salt. Add eggs, syrup, 125 ml (½ cup) of milk, orange blossom water, and stir with a whisk until smooth. Gradually add remaining milk, stirring constantly. Whisk in melted butter.
• Preheat a 23-cm (9-inch) non-stick skillet over just under medium heat (my stove goes up to 11). When the skillet is hot, brush with butter.
• For each crepe, pour about 60 ml (1/3 cup) of batter in the centre of the skillet. Tilt skillet to spread batter evenly until it covers the entire bottom of the skillet. When the edge peels off easily and begins to brown, it’s time to flip the crepe with a spatula. Continue cooking for about 15 seconds and then remove.
• Serve with dulce de leche.