Jam-Filled Crepes

Name: Jam-Filled Crepes
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; 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

10 ingredients

3 steps

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
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

Directions

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 crepes). Stir together jam and brandy in a small bowl.
2

Preheat oven to 250°F.
3

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.