Crêpes Ron Ron Petit Patapon

2 cups buckwheat flour (500 ml)
1 teaspoon baking powder (5 ml)
1 cup cream, lightly whipped (250 ml)
1 egg, slightly beaten
2 cups water (500 ml)

Beat together all ingredients until batter is light and smooth.

To make crêpes, heat a seasoned frying pan over medium-high heat until hot. Coat the pan lightly with butter, lift the pan from the heat, and pour in just enough batter to cover the bottom of the pan, tilting and rotating the pan to coat the surface. When the bottom is lightly browned, turn pancake by lifting a corner with a knife, then taking and turning the pancake with your fingers. Brown other side. Place the crêpes on a cloth until the rest of the crêpes are cooked.

Fill each crêpe with a spoonful of maple cream.

Maple Cream

Bring syrup and water to a boil. Boil for 2 minutes. Mix together cornstarch and water, add to syrup mixture. Stir until transparent, add butter and cool. Place a spoonful in each crêpe. Roll up and place crêpes one next to the other in a pyrex dish. This may be done several hours before serving.

To serve, dot crêpes with several chunks of butter and cover with 1/4 cup (60 ml) maple syrup. Cover and heat for 20 minutes in a 375°F. oven.

Adapted from a recipe found in L'Encyclopédie de la Cuisine Canadienne (1963) by Mme. Jehane Benoit.