Sweet Crêpes
Active: 30 minutes
Total: 45 minutes
Sweet Crêpes
Active Time: 30 minutes Total Time: 45 minutes Serves: Makes 12 8-inch crêpes
Ingredients
- 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
Instructions
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.
step by step
/01/
In a small skillet, melt the butter over medium heat. Let cool.
/02/
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.
/03/
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.
/04/
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.
/05/
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.
/06/
In a small skillet, heat the jam over medium heat.
/07/
Spread a thin layer of jam over each crêpe and roll up.
/08/
Dust with confectioners’ sugar and serve.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/sweet-crepes
