Crêpes a la LunaGrown
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plus 2 tablespoons whole milk
plus 1 teaspoon unsalted butter
melted and cooled slightly
jar LunaGrown Jam
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.
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Crêpes a la LunaGrown https://www.lunagrown.com/crepes-la-lunagrown/