Classic Crepes with a Sweet Jam Filling

If you’ve never made crêpes at home, don’t worry — they’re much easier than they look. A little flour, eggs, and milk is all it takes, and once you get the hang of flipping them, you’ll wonder why you didn’t try it sooner. I love spreading them with our jam and adding a little fruit or cream on top. Suddenly breakfast feels like a treat, whether it’s a lazy weekend morning or a holiday brunch.

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

·         1 cup plain flour

·         2 eggs

·         2½ cups milk (use less for slightly thicker crêpes)

·         Vegetable oil, for cooking

·         Your Favorite New Canaan Jams

Serve With: Fresh fruit, syrup, and whipped cream 

Directions

1.    Place flour in a large bowl and make a well in the center. Crack the eggs into the well.

2.    Gradually whisk in the milk, starting with small amounts. Adjust the milk to your desired batter thickness. The batter should be smooth and well mixed. Chill in the fridge for 1 hour if you have time.

3.    Lightly oil a frying pan and wipe around with a paper towel. Heat pan over medium heat. Pour in a small amount of batter, swirling the pan to coat the surface in a thin, even layer. Cook for about 45 seconds.

4.    Loosen the edges with a knife, then gently shake the pan to loosen the crêpe. With a quick flick of the wrist, flip it over and cook until golden brown.

5.    Slide onto a plate and spread with your favorite jam. Roll up or fold, and serve with fruit, whipped cream, or ice cream.

Other jams to try: Old Austin Apricot Jam for a sunny, fragrant breakfast crêpe.