Jam-filled crepes

Name: Jam-filled crepes
Ingredients: 175 g plain flour; 25 g granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 2 eggs; 1 packet vanilla; 1 teaspoon grated lemon zest; 500 ml milk; 2 tablespoons oil; 200 g jam

Dessert - Jam-filled crepes by Narcisa J. - Recipia

Jam-filled crepes start with a thin batter, and the pan gives them browned edges and tender layers. Made with milk, eggs, flour and a little sugar, they roll around the filling. I fill them with plum jam and serve them rolled. Preparation: 20 minutes. Cooking: 26 minutes. Total time: 46 minutes. Serves: 4. Approximately 480 kcal and 12 g protein per serving.

Ingredients

175 g plain flour
25 g granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 packet vanilla
1 teaspoon grated lemon zest
500 ml milk
2 tablespoons oil
200 g jam

Preparation

1. Grate the lemon zest and get the flour, sugar, salt, baking soda and vanilla ready. Allow 5 minutes for preparation. 2. Beat the eggs with the prepared ingredients and gradually add the milk, mixing for 10 minutes, until you have a batter the consistency of sour cream, with no lumps. 3. Heat the pan for 2 minutes over medium heat. Grease it with a thin layer of oil, using the 2 tablespoons throughout cooking. 4. Pour in a small ladleful of batter and cook about 12 crepes, for 1 minute on each side, 24 minutes in total. Turn them when the edges come away from the pan and both sides have browned spots. 5. Spread the jam on the crepes and roll them up; allow 5 minutes for filling and serving.

Notes

Unfilled crepes keep covered in the refrigerator for up to 3 days; add the jam only when serving. Apricot or plum jam and sour cherry preserves keep the tangy note I like; if the filling is runny, spread it thinly and leave the edges clear. The pan's diameter changes the number of crepes and the total time; a small pan makes them easier to turn. If the batter sits between batches, give it a quick stir before pouring the next crepe, since the flour settles. I start cooking them close to serving time, so they reach the table warm without changing the order of the batches. They contain gluten, eggs and dairy; you can fold them into quarters and serve with whipped cream or syrup.