Jam Crepes

Thin, flexible batter with golden speckles. The jam slightly oozes from the folded edges, providing a sweet glaze and the aroma of cooked fruit.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 569
• Protein: 15 g
• Carbs: 83 g
• Fat: 19 g

Ingredients

• 250 g Wheat flour ( sifted )
• 3 piece Egg ( whole )
• 500 ml Whole milk ( room temperature )
• 50 g Minimum butter sweet ( melted )
• 2 tbsp White sugar
• 1 pinch Fleur de sel
• 150 g Strawberry jam (extra or classic)

Instructions

1. Preparing the batter

   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. Adding butter

   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. Cooking

   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. Filling

   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.

Chef's tips

• 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.

Storage

Unfilled crepes keep for 3 days in the fridge under plastic wrap. Reheat them in a pan to restore their flexibility.