As with the Fenugreek Pancakes, I wanted to trial fenugreek's maple flavour in something that traditionally has maple syrup added to it. For this recipe I crossed two crêpe recipes, my dad's and Michel Roux's and the results were beautiful: light, lacy crêpes with a not-too-sweet maple flavour to them, and just slightly more of a tan colour than normal. I would even consider upping the fenugreek next time for even maple-ier crêpes. In any case, these were a hit.
1 c flour
1/4 c powdered sugar
1 1/2 c milk
1/2 c cream
1 tsp fenugreek powder
oil for cooking
1) Mix the dry ingredients in a bowl. Add the eggs and beat until smooth. Gradually add other liquids, mixing well until a loose batter is achieved.
2) Heat a crêpe pan over medium-low heat (I have a dedicated cast iron one) and brush with vegetable oil. When it is hot, pour 1/2 ladle of batter in and rotate the pan to spread the batter in a thin round. DO NOT pour the oil in before the pan is hot as it will not spread properly or cook evenly.
3) Once the top side is matte and little bubbles have popped on the surface, flip the crêpe and briefly cook the other side.
Serve hot with yoghurt, fruit, butter, jam... whatever you want really. I found that relatively neutral flavours did best, allowing the fenugreek's flavour to come out best. This batter was looser than my crêpe batter tends to be and the crêpes were thinner and more delicate. Sometimes I prefer heartier ones, but for a breakfast treat, these did beautifully!