Prep 25 mins
Cook 1 hr
I found this recipe on Epicurious.com; I've been seeking out the perfect crepe recipe for several days; got a great one from fellow Zaar member, so I'm using that one. I found this today; haven't tried it yet, but will give this one a shot too.
- 1 cup whole milk
- 2 tablespoons whole milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon unsalted butter, melted and cooled slightly
- 1⁄4 teaspoon salt
- 2⁄3 cup apricot jam (from a 10- to 12-oz jar) or 2⁄3 cup strawberry jam (from a 10- to 12-oz jar)
- 1 tablespoon brandy
- confectioners' sugar, for dusting (preferably vanilla sugar)
- Special equipment: a 10-inch nonstick skillet
- Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
- Preheat oven to 250°F.
- Add 1/2 teaspoon butter to skillet and brush to coat bottom.
- Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 1 1/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula.
- Cook until underside is pale golden, 30 seconds to 1 minute.
- Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown.
- Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style.
- Transfer to a heatproof platter and keep warm in oven.
- Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs).
- Dust generously with vanilla sugar.