Jam-Filled Crepes
- 1 cup plus 2 tablespoons whole milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3 tablespoons plus 1 teaspoon unsalted butter, melted and cooled slightly
- 1/4 teaspoon salt
- About 2/3 cup apricot or strawberry jam (from a 10- to 12-oz jar)
- 1 tablespoon brandy
- Confectioners sugar (preferably vanilla sugar) for dusting (see cooks' note)
- a 10-inch nonstick skillet
- Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crepes). Stir together jam and brandy in a small bowl.
- Preheat oven to 250u0b0F.
- Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes, then jerk skillet to loosen crepe and flip crepe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crepe with spatula to a work surface, turning over so that side cooked first is facedown. Spread crepe all over with 1 tablespoon jam and roll up jelly-roll style. Transfer to a heatproof platter and keep warm in oven. Make 7 more crepes in same manner, transferring to oven (rolled crepes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.
milk, eggs, flour, sugar, unsalted butter, salt, apricot, brandy, confectioners sugar, nonstick skillet
Taken from www.epicurious.com/recipes/food/views/jam-filled-crepes-233554 (may not work)