Jammin' Crepes

  1. Whisk together the flour, salt and eggs in a large bowl. Gradually add the milk (and water, if using), stirring until the mixture is well combined. Add the melted butter and beat until the batter is smooth.
  2. Gently pour about 1/8 to 1/4 cup batter into a heated, lightly oiled cast iron skillet or griddle. (Whatever you use, be sure it is smooth enough that the batter won't stick.) Working quickly, tilt the skillet and twirl the batter until it is evenly coating the skillet. Use enough batter to coat the skillet for a nice, thin crepe, but take care not to use so much that you wind up with a thick pancake.
  3. Cook until the crepe is a light, golden brown (about 2 minutes), then flip and cook the other side. Repeat entire procedure until batter is gone. Remove the finished crepes to a serving plate; cover to keep warm. 
  4. Generously spoon jam onto the center of each crepe, then roll up each crepe from one side to the other (as in the photo). Top with dollops of good whipped cream and a sprig of fresh mint, if desired. Then...indulge!



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