Jam Crepes
Ingredients
- 250 gWheat flour (sifted)
- 3 pcEgg (whole)
- 500 mlWhole milk (room temperature)
- 50 gUnsalted butter (melted)
- 2 tbspWhite sugar
- 1 pinchFleur de sel
- 150 gStrawberry jam (extra or classic)
Method
Thin, flexible batter with golden speckles. The jam slightly oozes from the folded edges, providing a sweet glaze and the aroma of cooked fruit.
- 1
In a mixing bowl, combine flour, sugar, and sea salt. Make a well, add the eggs. Gradually pour in the milk while whisking vigorously from the center outward until the batter coats the spoon smoothly without lumps.
- 2
Whisk the melted butter into the preparation. The mixture should be fluid and homogeneous. Let the batter rest for 30 minutes at room temperature to relax the gluten, preventing the crepes from becoming rubbery.
- 3
Heat a pan with a small knob of butter. Pour in a ladle of batter and tilt the pan to cover the entire bottom. When the edges start to brown and lift, flip the crepe. Sear the second side for just a few seconds.
- 4
Spread a spoonful of jam over half of the still-warm crepe. Fold in half, then into quarters. The heat from the crepe will slightly liquefy the jam so it soaks into the batter.
Frequently asked questions
How do you get this dish right?
- If you have lumps, pass the batter through a fine-mesh sieve or use an immersion blender.
- The pan must be very hot before the first crepe: a drop of water should dance on it.
- For crispy, lace-like edges, don't be stingy with the butter used for frying.
How long does this dish keep?
Unfilled crepes keep for 3 days in the fridge under plastic wrap. Reheat them in a pan to restore their flexibility.
