Desserts

Maple Cream Rolls

Products Used

A tasty recipe of crêpe batter filled with maple whipped cream and rolled. Topped with custard and maple sugar. Delicious for breakfast or dessert!

Cooking time
10 min.
Preparation time
30 min.
Serves
4 servings
Ingredients
  • 8 homemade thin crêpes (see ingredients below) or
  • 4 large store-bought crêpes

Crêpe batter

  • 1/2 cup (125 mL) 5% M.F. Québon Ultra’cream Cream & Milk Blend for Coffee
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 2 tsp (10 mL) maple sugar
  • 3/4 cup (180 mL) all-purpose flour
  • 1 pinch of salt

Topping

  • 1 container (237 mL) 35% M.F. Québon Ultra’cream Whipping Cream
  • 3 tbsp (45 mL) maple syrup
  • 1/4 cup (60 mL) 3% M.F. Québon Ultra’cream Custard Cream
  • 3 tbsp (45 mL) maple sugar, grated
Preparation
  1. In a bowl, whisk all the crêpe batter ingredients together and let stand 10 minutes.
  2. In a non-stick frying pan, cook eight crêpes and set aside.
  3. In a bowl, whip the cream with the maple syrup until stiff peaks are formed.
  4. Top the crêpes with the maple whipped cream. Roll the crêpes to make them 3/4” (2 cm) in diameter.
  5. Cut each roll into 2” (5 cm) long pieces, then stack them on four plates.
  6. Top with custard cream and grated maple sugar.