Barley Flour Crepes with Cinnamon Sugar Syrup

Thin, delicate crepes with a nutty depth from barley flour, finished with a warm cinnamon-spiced syrup instead of the usual yogurt and banana topping.

Barley flour brings something plain white flour cannot: a faint, toasty, almost malty flavour that gives a simple crepe real character. Rather than the classic yogurt and honey-banana topping, this version leans into that nuttiness with a warm cinnamon sugar syrup, poured on generously right before serving. It is a small swap that turns a light breakfast crepe into something that tastes closer to dessert.

Ingredients

Steps

1. 1

   Start the Batter

   In a large bowl, whisk together the barley flour and salt. Add the eggs and whisk until a thick paste forms.

2. 2

   Thin the Batter

   Gradually whisk in the milk in a slow stream until the batter is completely smooth and lump-free. Stir in the melted butter and vanilla.

3. 3

   Rest the Batter

   Cover and rest the batter in the fridge for 20 minutes. This lets the barley flour hydrate fully and makes the crepes more tender.

4. 4

   Start the Syrup

   Combine the cane sugar, water, and ground cinnamon in a small saucepan over medium heat. Stir until the sugar dissolves.

5. 5

   Simmer the Syrup

   Bring to a gentle simmer and let it reduce slightly until lightly syrupy, about 6 minutes, stirring occasionally.

6. 6

   Finish the Syrup

   Remove from the heat and stir in the butter and lemon juice until glossy. Set aside somewhere warm.

7. 7

   Heat the Pan

   Heat a lightly oiled non-stick pan over medium heat. Pour in a thin layer of batter, swirling the pan to coat the base evenly.

8. 8

   Cook Each Crepe

   Cook until the edges lift and the surface looks set, about 60 to 90 seconds, then flip and cook the other side for 30 to 45 seconds.

9. 9

   Fold and Serve

   Stack the crepes as you go, fold into quarters or roll, and drizzle generously with the warm cinnamon sugar syrup just before serving.

Swapping the topping does more than just change the flavour profile. Yogurt and banana keep things light and fresh; a warm cinnamon syrup turns the same crepe into something you would happily serve for dessert. Both are worth making, but on a morning that calls for something a little more indulgent, this is the version to reach for.

Made with pantry staples from Maven Wholefoods.