Burlington's flagship local crepe: a thin Vermont-buckwheat-blend savoury crepe folded around sharp Cabot cheddar and Vermont smokehouse ham, served with a drizzle of Vermont maple syrup.

The Skinny Pancake opened in 2003 as a single Burlington crepe cart, founded by Jonny and Benjy Adler with a manifesto to source 80 percent of ingredients from Vermont farms within 100 miles. The Lumberjack crepe (ham and Cabot cheddar, with a side of maple syrup) is the chain's bestselling savoury crepe and has been on the menu since the early years; Skinny Pancake also runs a parade of other Vermont-ingredient crepes (Choco Monkey, Johnny Crepe with maple-BBQ pulled pork). The chain now operates five Vermont locations plus an outlet at Burlington Airport, and remains one of the city's defining local-first food brands.

Where to eat Skinny Pancake Lumberjack Crepe in Burlington

3 editor picks for Skinny Pancake Lumberjack Crepe in Burlington, ranked by editorial score. All Burlington signature dishes · Skinny Pancake Lumberjack Crepe across every city.

Make it at home

Serves 41 hr 30 minEasy

Ingredients

  • For the crepe batter: 150g all-purpose flour, 50g buckwheat flour, 1/2 tsp fine sea salt, 3 large eggs, 480ml whole milk, 30g unsalted butter (melted), plus more butter for the pan
  • 200g sharp Vermont cheddar (Cabot Clothbound or Shelburne Farms 2-year), shaved or grated
  • 200g thinly sliced Vermont smoked ham (Vermont Smoke and Cure or North Country Smokehouse)
  • 60ml pure Vermont maple syrup (Grade A Dark Amber), warmed (served on the side)
  • 30g Vermont butter, soft, for finishing
  • Maldon sea salt and freshly cracked black pepper
  • Optional Skinny Pancake additions: 1 large crisp apple (Honeycrisp or McIntosh) sliced very thin, or a small handful fresh microgreens or watercress for plating

Method

  1. Make the batter: whisk both flours and salt in a large bowl. In a second bowl, whisk eggs, milk and melted butter. Pour the wet into the dry while whisking until completely smooth.
  2. Strain through a fine sieve to remove any lumps, cover and rest in the fridge for at least 1 hour (this hydrates the flour for a tender crepe).
  3. Heat a 25cm non-stick crepe pan or flat skillet over medium-high heat; brush very lightly with butter.
  4. Pour in 80ml of batter, tilt the pan immediately in a swirling motion to thinly coat the bottom; pour any excess back into the bowl.
  5. Cook 60 to 90 seconds until the edges lift and the underside is pale gold; flip with a thin spatula and cook 30 to 45 seconds more. Slide onto a plate and cover with a clean tea towel.
  6. Repeat with the remaining batter, stacking the crepes; brush the pan with butter every two crepes.
  7. To assemble each crepe: lay one crepe flat in the warm pan over very low heat. Scatter 25g cheddar over half the crepe, lay 2 slices of ham over the cheese. Sprinkle a pinch of black pepper.
  8. Fold the crepe in half over the filling, then in half again into a quarter, allowing the cheese to melt for 30 seconds in the pan.
  9. Plate immediately with a small dish of warm maple syrup on the side for drizzling (the canonical Skinny Pancake service). Add a small pat of butter, a few flakes of Maldon salt, and optionally a small handful of microgreens or thin apple slices for an at-home variant.

Editor tip. Use a Vermont cheddar with real bite; mild yellow cheddar disappears into the crepe. The apple must be sliced very thin so it warms but stays crisp; thick slices stay cold and break the dish.

Common allergens: Gluten, Dairy, Egg.