Crêpes Confiture
I always had crêpes as a child and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious.
Makes 6 crêpes
Ingredients
- 1 tablespoon unsalted butter
- ⅓ cup all-purpose flour
- 1 large egg, preferably organic
- Pinch of fine sea salt
- ½ teaspoon sugar, plus more for sprinkling
- ½ cup milk
- 1 to 2 tablespoons water, if needed
- 6 tablespoons apricot, raspberry, peach or other jam
Method
- Melt the butter in a small nonstick skillet over medium-high heat.
- In a medium bowl, combine the flour, egg, salt, sugar, and 2 tablespoons of the milk and mix until smooth. Add the remaining 6 tablespoons milk and a tablespoon or two of water, if needed to make the batter the consistency of heavy cream. Add the melted butter from the pan and stir to combine.
- Pour 3 to 4 tablespoons of the batter into one side of the hot pan and immediately tilt the pan, shaking it at the same time to make it spread and cover the base of the pan in a thin layer. Cook until golden 1 to 1 ½ minute on the first side, then flip and cook on the second side until just colored, another 30 seconds. Transfer the crêpe to a plate with the first cooked side down. Repeat with the remaining batter.
- To serve, spread 1 tablespoon of jam inside each crêpe, fold or roll, sprinkle with sugar, and enjoy.
Recipe Source
Cooking My Way
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