S-1243_Buchettes_Creme
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Maple Cream Rolls

  • Preparation time
    30 minutes
  • Baking time
    10 minutes
  • Serves
    4 servings
Ingredients
  • 8 homemade thin crêpes (see ingredients below) or
  • 4 large store-bought crêpes

Crêpe batter

  • 1/2 cup (125 mL) 5% M.F. Québon Ultra’cream Cream & Milk Blend for Coffee
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 2 tsp (10 mL) maple sugar
  • 3/4 cup (180 mL) all-purpose flour
  • 1 pinch of salt

Topping

  • 1 container (237 mL) 35% M.F. Québon Ultra’cream Whipping Cream
  • 3 tbsp (45 mL) maple syrup
  • 1/4 cup (60 mL) 3% M.F. Québon Ultra’cream Custard Cream
  • 3 tbsp (45 mL) maple sugar, grated
Preparation
  1. In a bowl, whisk all the crêpe batter ingredients together and let stand 10 minutes.
  2. In a non-stick frying pan, cook eight crêpes and set aside.
  3. In a bowl, whip the cream with the maple syrup until stiff peaks are formed.
  4. Top the crêpes with the maple whipped cream. Roll the crêpes to make them 3/4” (2 cm) in diameter.
  5. Cut each roll into 2” (5 cm) long pieces, then stack them on four plates.
  6. Top with custard cream and grated maple sugar.
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