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1
Combine all ingredients in a blender and blend until smooth. cover and refrigerate for at least an hour, longer if you can. The batter can be kept refrigerated for a few days.
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2
When ready to cook, preheat a steel crepe pan or small nonstick skillet over medium heat. Thin the batter with up to 1/2 cup water. The thinner the batter, the lacier the crepes.
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3
Lightly grease the hot crepe pan with butter or oil. Add about 3 tablespoons batter, swirling to cover base of pan thinly. If batter does not spread, add more water. Cook until edges lift away from pan, then flip, using your fingers or a small heat-proof spatula. Cook for another 30 seconds or so. Adjust heat as necessary.
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4
Repeat. You should not need to grease the pan again. Remove the cooked crepes to plates, folding them into quarters. You can also keep them warm in a low oven.
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5
Pour maple syrup into a shallow pot and place over medium-low heat. When you see a few bubbles rising to the surface, you are ready to poach. Break the eggs into the simmering syrup. Do not crowd them--you may need to do this in batches. Poach for 3 minutes for very soft yolks, longer if you prefer them firmer, basting the eggs with the syrup if it doesn't cover them completely.
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6
Serve 3 to 4 crepes per person, topped with the egg(s) and some of the hot maple syrup. Crisp bacon or spicy sausage are perfect accompaniments.
