Mini crêpes with plum jam

Name: Mini crêpes with plum jam
Ingredients: 400 g flour; 1 teaspoon essence; 1 packet (8 g) cinnamon-flavored vanilla sugar; 2 tablespoons sugar; 2 eggs; 600 ml milk; 200 g plum jam

Dessert - Mini crêpes with plum jam by Ilinca H. - Recipia

Cinnamon-flavored vanilla sugar is the special touch in these mini crêpes with plum jam, which are small, thin and easy to roll. The batter made with flour, milk and eggs browns lightly at the edges, while the plum jam stays in the middle; the crêpes are flexible and roll up while they’re still soft. Preparation: 10 minutes. Cooking: 30 minutes. Total time: 40 minutes. Servings: 6. Approximately 430 kcal and 12 g of protein per serving.

Ingredients

400 g flour
1 teaspoon essence
1 packet (8 g) cinnamon-flavored vanilla sugar
2 tablespoons sugar
2 eggs
600 ml milk
200 g plum jam

Preparation

1. I put the flour, essence, cinnamon-flavored vanilla sugar and sugar in a bowl. I beat the eggs separately, added them and gradually poured in the milk, mixing until the batter was lump-free; I make sure no lumps remain in the batter. 2. I cooked the crêpes in a nonstick pan over medium heat for about 30 minutes in total, turning them when the edges had dried and the underside had golden spots; then I filled them with the 200 g of plum jam.

Notes

A small bowl of plain yogurt goes well with them, especially when the jam is very sweet. Add just a little batter to the pan; if the pan is too hot, the crêpes brown before they set in the middle. If the batter thickens as it sits, stir it again before the next batch. Thick jam stays inside better than very runny jam. You can use 200 g of apricot jam instead of plum jam; the crêpes contain gluten, milk and eggs. Keep them covered in the refrigerator for up to 3 days.