Sweet Crepes With Jam Recipes

SWEET CREPES

Steps:

• Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
• Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
• Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
• Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.

SWEET CREPES

Steps:

• Mix well (or blend) all the ingredients together, excluding the butter.
• Heat a lightly-buttered frying pan over a medium-high heat.
• Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
• Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
• Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

CREPES FILLED WITH STRAWBERRY JAM

Steps:

• For the dough: In a bowl, combine together the flour, the salt and the sugar; set aside.
• Melt the margarine in the microwave and set aside.
• In an electric mixer, beat on medium speed the eggs and the milk. Reduce the mixer speed to low and add the flour mixture. Add the vanilla powder together with the melted margarine and beat for 2 to 3 minutes until it's nicely incorporated.
• Grease a non-stick skillet with a little butter and heat over low heat. When the butter starts melting, pour small portions of the dough with a ladle until cover completely the bottom. When the first side starts to turn slightly golden, flip with a spatula and cook about a minute or until golden. Repeat the process until the dough runs out.
• Place the crepes on a plate and set aside.
• For the filling: Wash the strawberries and remove the stem. In a saucepan, add the strawberries cut into small pieces, sugar and the cinnamon stick. Mix with a spoon and cook over low heat about one hour until thickens (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.
• Turn off the heat, remove the cinnamon stick and let cool completely.
• Place small portions of the filling on each crepe, spreading a single line on the middle across the crepe. Roll the crepe over the filling, garnish with powdered sugar and serve.

JAM AND CREAM FILLED CREPES

Steps:

• Blend milk, eggs and oil in blender until smooth. Add flour; blend well.
• Refrigerate 30 min.
• Spray small heavy skillet with cooking spray. Heat on medium heat. Pour about 3 Tbsp. batter into skillet; tilt skillet to evenly coat bottom of skillet with batter. Cook 1 min. or until bottom of crêpe is golden brown.
• Loosen crêpe from side of pan with rubber spatula, then invert skillet onto paper towel to remove crêpe. Repeat with remaining batter to make 11 additional crêpes. Stack crêpes between sheets of wax paper until ready to serve.
• Place 1 crêpe, browned side down, on each dessert plate. Spread with 1 Tbsp. COOL WHIP and 2 tsp. jam. Fold in half twice. Sprinkle with powdered sugar.

SWEET CREPES WITH JAM

Steps:

• Combine milk, eggs, club soda, sugar, dark rum, vanilla extract and salt in large bowl. Whisk until sugar dissolves. Gradually sift in flour, whisking until blended. Stir in melted butter and lemon peel.
• Preheat oven to 250°F. Brush 6- to 7-inch-diameter crêpe pan lightly with vegetable oil and heat over medium-high heat. Pour scant 1/4 cup batter into pan, tilting to coat bottom thinly; return any excess batter to bowl. Cook until crêpe is brown, about 2 minutes. Carefully turn over and cook until crêpe is light brown in spots, about 30 seconds. Transfer crêpe to baking sheet. Place in oven. Repeat with remaining batter, lightly brushing pan with vegetable oil before pouring in batter for each crêpe.
• Spread 1 tablespoon jam over each crêpe; fold crêpe in half, then fold in half again, forming triangle. Sprinkle with powdered sugar and serve warm.

JAM-FILLED CREPES

Steps:

• 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, 11/2 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.