Kid Friendly Recipes
Jam-Filled Sweet Crepes Recipe
Who doesn't love crepes? They are sublime, deeply satisfying, and both exotic and comforting. They are also ideal to serve for brunch, light and airy and equally suited for sweet or savory fillings.
Jam-Filled Sweet Crepes
4 large eggs
1 3/4 cups (14 fl oz) whole milk, or as needed
1/3 cup (2 oz) all-purpose flour
2 Tbsp sugar
1/2 tsp salt
About 5 Tbsp (2 1/2 oz) unsalted butter
Assorted jams, such as blackberry, cherry, plum and strawberry for serving
In a large bowl, whisk together the eggs and 1 3/4 cups milk. Slowly add the flour, sugar, and salt, whisking constantly to avoid lumps. Cover and refrigerate for 2 hours. When ready to cook, stir the batter well. It should be the consistency of heavy cream. If it is too thick, think with a little more milk.
Heat a 12-inch frying pan with low, sloping sides over medium-high heat. Add about 1 tsp of the butter. Tilt the pan from side to side to coat the bottom with the butter as it melts. For each crepe, pour about 1/4 cup (2 fl oz) of the batter into the pan, quickly tilting and swirling the pan to coat the bottom with the batter. Pour any excess batter back into the bowl and return the pan to the heat. Cook until the center of the crepe bubbles and the edges begin to dry, about 30 seconds. Using tongs, turn the crepe and cook until golden on the second side, about 20 seconds. Transfer the crepe to a plate. Repeat with the remaining butter and batter, adding about 1 tsp butter to the pan before cooking each crepe. Stack the crepes on the plate, putting a piece of wax paper between them. You should have 16 crepes.
To serve, put the jams in small bowls. Invite guests to take 2-4 crepes, fill them wiht the jam(s) of choice, and fold or roll the crepes over the jam.
Complement the sticky-sweet jams with some tart fresh berries to awaken the sleep palate.
Credit: Let's Do Brunch by Brigid Binns. $24.95, Weldon Owen Publishing.