Crepes with Jam

Jam filled crepes are much more fun than jam on toast.  One of our favorite ways to enjoy any of our jam is as a crepe filling. They are much lighter than chocolate or hazelnut spread crepes. Try it. You will see. 

INGREDIENTS:

Homemade Crepes (see below for recipe) & Any Jam (we prefer Strawberry, Blueberry, Raspberry or Banana)

INSTRUCTIONS:

Make the crepes from scratch and add 2-3 tablespoons of jam/preserves on top of the open crepe, fold the crepe in half and fold it one more time to make a triangle. That’s It!

CREPE RECIPE: 

• 2 cups milk
• 1 1/3 c. flour
• 1 egg
• 1 tbsp vegetable or olive oil
• 1/2 tsp baking powder
• 2 tbsp sugar

Gently combine to make the batter and whisk. Pour the crepe batter onto a heated and greased frying skillet (you only need to grease the skillet once). It should be pretty runny. 

Cook the crepe on one side until the liquid crepe batter becomes more solid. Once you see slightly brown around the edges and lots of little tiny bubbles on the top side facing you, it’s time to flip. Use a metal spatula if possible. Gently pick the crepe up around it’s circumference with the spatula.  and FLIP!!

Let it cook on that side and occasionally pick the edges of the crepe up around the circumference to check for a light golden brown color to signify its done.  Pick up the whole crepe and transfer to a plate where you can add the jam and enjoy!