Japanese Cheesecake-style Crêpes

MAKES 4 SERVINGS

HANDS-ON TIME 25 MINUTES

TOTAL TIME 40 MINUTES

1 1/4 cups buttermilk

3 tbsp vegetable oil

1 tsp vanilla

1 large egg yolk

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp baking powder

1/4 tsp salt

3 large egg whites

1/2 tsp cream of tartar

4 tbsp Orange-infused Maple Syrup (recipe, this page)

In large bowl, whisk together buttermilk, oil, vanilla and egg yolk. Add flour, sugar, baking powder and salt; mix well to form batter. Set aside.

In separate large bowl, beat egg whites and cream of tartar using electric mixer on medium-high speed until stiff peaks form. Gently fold into reserved batter.

Grease large skillet and interiors of four 3-inch round metal cookie cutters (at least 1 1/2-inches in height). Place cookie cutters in skillet and heat over low heat. Fill cookie cutters with batter three-quarters of the way full. Cover skillet and cook until batter is set (bottoms of crêpes will be golden brown while centres will be slightly jiggly),

3 to 4 minutes. Flip cookie cutters gently and continue cooking for 3 minutes. Transfer cookie cutters to plate; using spatula, gently remove crêpes. Clean cookie cutters and repeat with remaining batter. (Make-ahead: Can be stored in airtight container and refrigerated for 2 days or frozen for up to 1 month.)

Divide crêpes among plates. Drizzle with Orange-infused Maple Syrup.

Orange-infused Maple Syrup In small saucepan, combine 1 cup maple syrup and julienned zest of 1 orange. Bring to boil. Remove pan from heat; infuse for 15 minutes. Strain through fine sieve into glass jar; discard zest. (Make-ahead: Can be refrigerated for up to 1 month.) Makes about 1 cup.

PER SERVING (WITH 1 TBSP ORANGE-INFUSED MAPLE SYRUP) about 415 cal, 11 g pro, 13 g total fat (2 g sat. fat), 63 g carb (1 g dietary fibre, 29 g sugar), 50 mg chol, 500 mg sodium, 2.7 mg iron.