Jam Filled Crepes

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.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 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)

Directions

1. Special equipment: a 10-inch nonstick skillet
2. 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.
3. Preheat oven to 250°F.
4. Add 1/2 teaspoon butter to skillet and brush to coat bottom.
5. 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.
6. Cook until underside is pale golden, 30 seconds to 1 minute.
7. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown.
8. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style.
9. Transfer to a heatproof platter and keep warm in oven.
10. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs).
11. Dust generously with vanilla sugar.