Sweet crêpes

Name: Sweet crêpes
Ingredients: 200 ml milk; 240 ml water; 2 eggs; 3 tablespoons sugar; 1/4 teaspoon salt; 3 teaspoons oil; 1 teaspoon grated orange zest; 15 tablespoons flour; 200 g jam

Dessert - Sweet crêpes by Marcela K. - Recipia

Sweet crêpes are made with a batter of milk, water, and eggs that spreads thinly in the pan; this recipe makes four servings. With sugar and orange zest, they turn out with browned edges and are easy to fill with jam. I grate the zest very finely so no large pieces end up in the batter. Prep: 10 minutes. Cook: 16 minutes. Rest: 0 minutes. Total time: 26 minutes. Servings: 4. About 460 kcal and 11 g protein per serving.

Ingredients

200 ml milk
240 ml water
2 eggs
3 tablespoons sugar
1/4 teaspoon salt
3 teaspoons oil
1 teaspoon grated orange zest
15 tablespoons flour
200 g jam

Preparation

1. Mix the milk, water, eggs, sugar, salt, oil, and grated orange zest. Whisk in the flour until you have a smooth, pourable batter with no lumps. 2. Heat a nonstick pan over medium heat. Pour in a ladleful of batter and cook about 8 crêpes, roughly 1 minute per side, until the edges are browned. 3. Serve with jam.

Notes

All-purpose flour works well here; use level tablespoons, since too much flour thickens the batter and makes it harder to spread in the pan. If there are still lumps after mixing, strain the batter through a fine-mesh sieve before it goes into the pan. A small-diameter pan makes thicker crêpes and may take a few extra seconds; flip them when the edges no longer look wet. You can replace the orange zest with 1 teaspoon of finely grated lemon zest without changing the rest of the batter. The batter contains gluten, eggs, and dairy. Spread the jam in a thin layer so you can roll the crêpes without it spilling over the edges. Black tea goes well with the fruit jam. Store any leftovers in a sealed container in the fridge for up to 3 days; warm them briefly in a pan until soft again.