Combine the milk and eggs. Combine the flour and sugar. Microwave the butter until melted. Add the liquid ingredients to the dry ingredients. Add the melted butter. Let stand for 1 hour. Lightly oil a non-stick pan and place over medium heat. Add the equivalent of half a ladleful of batter to the pan, enough to coat the bottom. Add a little water if the batter does not spread easily. Cook on both sides until golden brown. Set aside. In a saucepan, combine the maple syrup, 15% cream and diluted cornstarch. Simmer for 2 minutes. Add the butter and let cool until lukewarm. Spread each crepe with butter and fold in four. Drizzle generously with maple syrup cream. Transfer to an ovenproof dish. Cover. Bake for 20 minutes at 375°C/190°F. In a nonstick pan, melt the butter. Add the apple quarters. Cook for about 3 minutes over high heat. Add the maple syrup, cinnamon and mint. Arrange two crepes in each plate. Top with applesauce. Garnish with a stick of cinnamon. Drizzle maple syrup cream around the rim of the plate. Garnish with strawberries, apple quarters and a mint leaf.

0 0 0 0

1 cup (500 mL) milk 3 large whole eggs 1/2 cup (125 mL) organic all purpose flour 1 1/2 oz (45 g) sugar 3 Tbsp. (45 mL) organic butter