Jacques Pepin Crepes Confiture Recipe
Crêpes a la Confiture Recipe
"I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious."
Produced by the Jacques Pepin Foundation
Watch Jacques make the recipe - click here.
Ingredients:
1/3 cup flour
1/2 cup milk
pinch salt
1 egg
1/2 teaspoon sugar
2 tablespoons water
1 tablespoons butter
Apricot or other jam
Sugar for sprinkling equipment:
A 7 inch fry pan, ideally non-stick
instructions:
#1: Melt butter in 7-inch non-stick pan over medium-high heat.
#2: In a medium bowl, combine flour, half of the milk, egg, salt, and sugar in a bowl and mix until smooth. Add the rest of the milk, two tablespoons of water and the melted butter from the pan to make a thin batter.
#3: Pour about 3-4 tablespoons of batter into one side of the pan and immediately tilt the pan, shaking it at the same time to make it run all over the bottom. Cook for 1 to 1 ½ minutes on the first side, then flip and cook the second side for 30 seconds. Transfer to a plate. Repeat with remaining batter.
#4: Spread 1 tablespoon of jam (apricot, raspberry, or peach) inside each crêpe, fold or roll or fold into quarters and enjoy!
. You can use this basic crépe for savory, sweet or any breakfast.
