Active Time: 30 minutes | Total Time: 45 minutes | Serves Makes 12 8-inch crêpes
- 3 tablespoons unsalted butter, plus more for cooking
- 2 large eggs
- 1¼ cups whole milk
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup of your favorite jam/jelly (or a combination)
- Confectioners’ sugar, for dusting
Heat the oven to 200°F.
In a small skillet, melt the butter over medium heat. Let cool.
In a medium bowl, whisk together the eggs and add ¼ cup of the milk. Add the flour, sugar, and salt and whisk to form a paste. While whisking, pour in the butter then gradually (to avoid lumps) pour in the remaining 1 cup milk. Whisk in the vanilla. Let the batter rest for at least 15 minutes (the batter can be made the night before and refrigerated – you’ll just have to thin it out with a little more milk).
Place a medium nonstick skillet over medium heat. Add about 1 teaspoon of butter and swirl to coat the bottom of the skillet. Pour in a scant ¼ cup of the batter and quickly tilt the skillet in a circular motion so the batter covers the bottom of the skillet in an even, thin layer. Cook until the underside is a light golden brown, about 1½ minutes. Flip the crêpe and cook another 30 seconds. Transfer to a plate and place in the warm oven. Repeat until the batter is gone.
In a small skillet, heat the jam over medium heat. Spread a thin layer of jam over each crêpe and roll up. Dust with confectioners’ sugar and serve.
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