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 a 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, to 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 a crepe recipe 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.
- 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.
Dust generously with confectioners sugar
If you are planing 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 #crepes #jam #dessert