Jam-Filled Crepes

By alexi57

When crêpes entered the American consciousness, they had an air of fussiness about them. But the truth is they're very easy to make — and a regular nonstick skillet and ordinary spoon work just as well as any crêpe pan or tiny specialty ladle. This Austro-Hungarian dessert strikes just the right balance of lightness and sweetness.

Ingredients

• 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
• 2/3 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

Details

Adapted from epicurious.com

Preparation

Step 1

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, 11/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown.

Spread crêpe 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 crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.