- Prep time 25 minutes
- Total time 40 minutes
- Portion size 4 servings
In large bowl, whisk together buttermilk, oil, vanilla and egg yolk. Add flour, sugar, baking powder and salt; mix well to form batter. Set aside.
In separate large bowl, beat egg whites and cream of tartar using electric mixer on medium-high speed until stiff peaks form. Gently fold into reserved batter.
Grease large skillet and interiors of four 3-inch round metal cookie cutters (at least 1 1/2-inches in height). Place cookie cutters in skillet and heat over low heat. Fill cookie cutters with batter three-quarters of the way full. Cover skillet and cook until batter is set (bottoms of crêpes will be golden brown while centres will be slightly jiggly), 3 to 4 minutes. Flip cookie cutters gently and continue cooking for 3 minutes. Transfer cookie cutters to plate; using spatula, gently remove crêpes. Clean cookie cutters and repeat with remaining batter. (Make-ahead: Can be stored in airtight container and refrigerated for 2 days or frozen for up to 1 month.)
Divide crêpes among plates. Drizzle with Orange-Infused Maple Syrup.
Orange-Infused Maple Syrup
In small saucepan, combine 1 cup maple syrup and julienned zest of 1 orange. Bring to boil. Remove pan from heat; infuse for 15 minutes. Strain through fine sieve into glass jar; discard zest. (Make-ahead: Can be refrigerated for up to 1 month.) Makes about 1 cup.
Test Kitchen Tip: Don’t have 4 cookie cutters? You can still make this recipe with 1, 2 or 3 cookie cutters, it will just take a little longer to get through all the batter. You can also cook the crêpes without cookie cutters; flip once bubbles form on the surface and crêpe is golden on both sides. The crêpes will be thinner, but just as tasty!
Nutritional facts PER SERVING (WITH 1 TBSP ORANGE-INFUSED MAPLE SYRUP): about
- Iron 2.7 mg
- Fibre 1 g
- Sodium 500 mg
- Sugars 29 g
- Protein 11 g
- Calories 415
- Total fat 13 g
- Cholesterol 50 mg
- Saturated fat 2 g
- Total carbohydrate 63 g