Sweet Crepes With Jam Recipe
Yield: 16 crepesRecipe by luhu.jp
Ingredients:
2 cup: Milk, do not use low fat
1/4 tsp: Salt,
2 large: Eggs,
2 cup: All-purpose flour,
1/2 cup: Club soda,
1/4 cup: Unsalted butter, melted &
1/4 cup: Sugar,
-slightly cooled,
1 tbsp: Dark rum,
1 tbsp: Lemon or orange peel, grated
1 tsp: Vanilla,
Vegetable oil for cooking,
TOPPING
1 cup: Cherry or apricot jam,
Powdered sugar,
Directions:
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 1/4 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
Source from luhu.jp
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 1/4 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
Source from luhu.jp