Crepes with jam

Name: Crepes with jam
Ingredients: 300 g flour; 3 eggs; 300 ml milk; 1 teaspoon lemon zest; 1/2 teaspoon salt; 1 tablespoon sugar; 1 teaspoon vanilla extract; 300 ml sparkling mineral water; 30 ml sunflower oil; 250 g fruit jam

Dessert - Crepes with jam by Clementina P. - Recipia

Crepes with jam are usually served for dessert or as an afternoon snack; they come out thin and soft, with browned edges. The batter made with flour, eggs and milk is thinned with sparkling mineral water; I like them almost paper-thin, with a hint of lemon and vanilla, then I roll them up with jam and serve them while they’re still soft. Prep: 15 minutes. Cooking: 24 minutes. Rest: 60 minutes. Total time: 99 minutes. Servings: 4. Approximately 600 kcal and 15 g protein per serving.

Ingredients

300 g flour
3 eggs
300 ml milk
1 teaspoon lemon zest
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla extract
300 ml sparkling mineral water
30 ml sunflower oil
250 g fruit jam

Preparation

1. I mix the flour with the eggs, then gradually pour in the cold milk, whisking until smooth. I stir in the lemon zest, salt, sugar and vanilla. 2. I gradually pour in the sparkling mineral water and mix until I have a thin batter that runs easily off the whisk. I cover the bowl and leave the batter in the fridge for 60 minutes. 3. I heat a Teflon pan and grease it with a few drops of oil. I pour in a ladleful of batter and cook each crepe for about 2 minutes in total, around 1 minute on each side, until the edges are browned. I flip it, then put it on a plate and repeat until I’ve used up the batter. 4. I spread jam over the crepes and roll them up.

Notes

For a dairy-free version, replace the milk with 300 ml unsweetened soy drink; the crepes contain gluten and eggs, and the basic version also contains dairy. I serve them with black tea. I double the quantities when I’m cooking for more than four people. After resting, the flour may settle to the bottom, so I whisk the batter once more. If the pan is smaller, you’ll need more batches at the stove. Spread runny jam in a thin layer so it doesn’t ooze out when you roll the crepes. Leftover crepes keep covered in the fridge for up to 3 days.