Breakfast or Dessert Crêpes
When I was a young boy we visited Boston Harbor on what was a dark grey, misty day. It was cold and raw out. Yes, there was a bit of mystery for a young boy to enjoy. But more so a general lack of things to do, This tends to make young boys whiny children.
Thanks to my Parents and a vendor on the docks I had my first jam-filled crepe ever. It was strawberry and had powdered sugar on top. After that no matter how miserable the day really was I never noticed.
Some consider crêpes difficult to create, this was always confusing to me. They are certainly easier than Belgium Waffles, and I make those all the time.
At one time there was a restaurant in Manhattan that offered only stuffed crêpes. The menu, filled with ingredients of vegetables, fish and meats, gravies, sauces, and cheeses was a wonderland. It was a fantastic ordeal and very delicious. Interestingly they did not offer a dessert crêpe.
I have tried many crepe recipes and finally came across this one from 1958. This is the closest I have ever come to recreating the crepe I remember from that time in Boston Harbor. I hope you enjoy it as much as I do.
Dust generously with confectioner sugar
If you are planning on enjoying these for breakfast consider serving with a plain yogurt sauce. If dessert is more to your liking, they are wonderful with fresh whipped cream and some dark chocolate shavings.
Crêpes a la LunaGrown
- 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
- 1 jar LunaGrown Jam
- 1 tablespoon brandy
- Confectioners sugar
- 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 crêpes).
- Stir together jam and brandy in a small bowl.
- Preheat oven to 250° F.
- 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, 1 ½ 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 face down.
- Spread 1 tablespoon jam all over crepe and roll up jelly-roll style.
- Transfer to a heatproof platter and keep warm in oven.
- Make 7 more crêpes in same manner, transferring to oven. Arrange rolled crêpes side by side.