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.

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