Maslenitsa | Crepe Week, Day 7 | Boûkète, Limburg Crepes with Speck and Sirop de Liege

I discovered these crepes in 2012 and wrote about them in my food blog in Russian. Six years later, it is still relevant.

Sirop de Liège

I started food blogging in Russian many years ago. Most of my readers were far away from the U.S., and the majority of recipes I posted were not useful for them, I suppose. Equally, I remember being somewhat frustrated when reading about culinary adventures of my European and Asian friends, because it was impossible to share their experience.

The longer I lived in the States, the more I realized it’s possible to find almost anything in specialty food stores and online. And later, traveling places and getting edible gifts from around the world proved that unfathomable are the ways of experiencing delicious food. A few years ago, this crepes recipe sounded exotic to me because of its unusual ingredients. Later, it became an illustration for the provocative statement above. Being curious is fun!

I’ve read about the crepes in my friend’s food blog (see Recipe Notes) and became intrigued about the Sirop de Liege.

Sirop de Liège (French for “syrup from Liège”, “Luikse stroop” in Dutch) is a Belgian jam or jelly-like spread made of evaporated fruit juices. Apple and pear juices are used, and date or other fruit juices can be used as well. It could be considered a form of apple butter, or a syrup, albeit a soft, solid syrup. — wiki

Soon, I found it available at the online Belgium Store Five months later, I spent two days in Brugge. Let me tell you — it’s not that easy to find a grocery store in downtown Brugge! But we did, and that day, we enjoyed a sandwich with Bavarian rye bread, French smoked goat cheese, and Belgium Sirop de Liege — it was an organoleptic ecstasy! Since then, I made sure there’s Sirop de Liege in my pantry. Always.

Is It a Crime to Substitute Unique Regional Ingredients?

The syrup is a cooked down fruit juice with no pulp and no sugar added, so, when looking for substitutions, consider sweet and tart smooth syrups with concentrated fruit flavor. Thinning an apple, plum, or cherry high-quality butter with hot water often works. In Texas, speck can be found at Central Market, but I successfully replaced it with thinly sliced meaty bacon many times.

Limburg Crepes with Speck and Sirop de Liege
Limburg Crepes with Speck and Sirop de Liege

Buckwheat Crepes with American Buckwheat Flour

I already have two great buckwheat crepes recipes in my collection you can make with local buckwheat flour (bulk section of Central Market):

BUCKWHEAT CREPES FROM BRITTANY, FRANCE: Galette De Bretagne (gluten-free, no yeast)

Buckwheat Blini for Caviar (elaborate recipe, but it is the best for caviar!)

A few days ago, I found a recipe for galettes de sarrasin that works perfectly well (see the picture below). If you live in ATX and remember savory crepes used to be served at Baguette et Chocolat, that’s it — thin, delicate, crispy on edges, deliciouse!

Galettes de Sarrasin with Speck and Sirop de Liege
Galettes de Sarrasin with Speck and Sirop de Liege

The recipe below makes great tasting crepes that are thicker and easier to handle. So, there are many choices for the crepe batter if you are a picky eater!

Boûkète, Limburg Crepes with Speck and Sirop de Liege

Prep Time3 hrs
Cook Time5 mins
Total Time6 hrs 5 mins
Course: Appetizer, Breakfast, Main Dish
Cuisine: Belgian, European
Keyword: crepe
Servings: 6 crepes


for 6 crepes

  • 62 g wheat flour all-purpose
  • 62 g buckwheat flour
  • 365 ml milk whole
  • 2 g Saf Instant Yeast
  • 1 each egg large
  • 1 pinch salt
  • 1 tsp sugar

for toppings

  • 6 slices speck or thinly slices meaty bacon
  • 6 tbsp Sirop de Liège or thinned apple/plum butter
Limburg Crepes with Speck and Sirop de Liege