Crepes With Jam Filling Recipes

EASY CREPES WITH JAM OR FRUIT PRESERVES

Steps:

• Make the crepes from scratch using detailed, step-by-step instructions for my homemade crepes. If you are gluten free, use my recipe for gluten free crepes.
• Add 2-3 tablespoons of strawberry or raspberry jam/preserves on top of the open crepe, fold the crepe in half, then fold it one more time to form a triangle. That's it!

CREPES WITH PEANUT BUTTER AND JAM

Steps:

• In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.

CREPES WITH JAM FILLING

Steps:

• Melt the butter in a small saucepan. Let cool. Whisk the milk with the flour in a bowl until smooth. Add the salt, butter and eggs and whisk to a smooth dough.
• Pour a little oil in a hot frying pan and pour in a ladle of batter. Swirl the batter in the pan, so that the bottom of the pan is covered. Cook until golden brown, about 1-2 minutes. Flip and cook until golden brown, remove from the pan and place on a plate.
• Continue with the remaining batter. Layer the finished pancakes so they don't dry out.
• Fill with jam to taste. Dust with powdered sugar and serve.

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.

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.