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Combine syrup ingredients in a small bowl and set aside.
Combine dry crepe ingredients in a bowl and whisk until combined.
In a separate bowl, whisk eggs, milk, and maple syrup until fully homogeneous.
Whisk wet ingredients into the dry ingredient bowl.
Add melted butter and continue to whisk until no lumps remain.
Heat a very nonstick pan on medium heat.
Add a pat (½ Tbsp) of butter or neutral oil or spray pam (but butter tastes best).
Ladle ¼ cup of batter into the pan and swivel pan around to distribute the crepe batter around the surface area of the pan.
Add more butter to the edge of the crepe if desired.
Let cook for 4-5 minutes on one side, or until edges are browned.
Remove crepe from pan and brush generously with maple butter.
Fold crepe, and brush again.
Serve with another pat of butter and as much syrup as you’d like.