Maple and Cinnamon Butter
- 1/2 cup (125 ml) unsalted or semi-salted butter, softened
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon (5 ml) ground cinnamon
- In a bowl, cream the butter with an electric mixer. Gradually add the remaining ingredients, beating until well incorporated. Press into a ramekin and refrigerate. Serve at room temperature on crepes, buckwheat pancakes or toasted bagels.