3/4 C Whole Milk
1/2 C Water
1 TB Maple Sugar
2 tsp Vanilla
1 C Flour
8oz Cream Cheese, softened
2 TB Lemon Juice
1 tsp Lemon Zest
Fresh fruit of your choice: we used blueberries, blackberries and clementines
1. Mix milk, water, maple sugar, vanilla and flour. Chill in refrigerator for 30 mins minimum.
2. Meanwhile mix cream cheese, bourbon aged maple syrup, lemon juice and lemon zest.
3. Remove crepe mix from fridge and in a heated, greased pan add just enough mixture to coat the bottom. Flip crepe once it no longer sticks to the pan. Only flip once.
4. Spread filling out on cooked crepe and sprinkle with fruit. We recommend drizzling more bourbon aged maple syrup on top of crepe.