Sweet crepes with jam
16 crepes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk (do not use low fat) |
| 2 | larges | Eggs |
| ½ | cup | Club soda |
| ¼ | cup | Sugar |
| 1 | tablespoon | Dark rum |
| 1 | teaspoon | Vanilla |
| 1 | cup | Cherry or apricot jam |
| ¼ | teaspoon | Salt |
| 2 | cups | All-purpose flour |
| ¼ | cup | Unsalted butter, melted & slightly cooled |
| 1 | tablespoon | Lemon or orange peel, grated |
| Vegetable oil for cooking | ||
| Powdered sugar | ||
Directions
TOPPING
Combine milk, eggs, club soda, sugar, dark rum, vanilla and salt in a large bowl. Whisk until sugar dissolves. Gradually add flour, whisking until blended. Stir in melted butter and lemon peel.
Preheat oven to 250 F. Brush a 6-7" diameter crepe pan lightly with vegetable oil and heat over medium-high heat. Pou scant ¼ cup batter into pan, tilting to coat pan thinly; return any excess batter to bowl.. Cook until crepe is brown, about 2 minutes. Carefully turn over and cook until crepe is light brown in spots, about 30 seconds.
Transfer crepe to a baking sheet and keep warm in oven. Repeat with remaining batter, lightly brushing pan with vegetable oil before pouring in the batter.
Spread 1 Tbsp of jam over each crepe, fold in half, then in half again to form a triangle. Sprinkle with powder sugar and serve warm.
From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95