Sweet crepes with jam

16 crepes

Ingredients

Quantity Ingredient
2 cups Milk (do not use low fat)
2 larges Eggs
½ cup Club soda
¼ cup Sugar
1 tablespoon Dark rum
1 teaspoon Vanilla
1 cup Cherry or apricot jam
¼ teaspoon Salt
2 cups All-purpose flour
¼ cup Unsalted butter, melted & slightly cooled
1 tablespoon Lemon or orange peel, grated
Vegetable oil for cooking
Powdered sugar

Directions

TOPPING

Combine milk, eggs, club soda, sugar, dark rum, vanilla and salt in a large bowl. Whisk until sugar dissolves. Gradually add flour, whisking until blended. Stir in melted butter and lemon peel.

Preheat oven to 250 F. Brush a 6-7" diameter crepe pan lightly with vegetable oil and heat over medium-high heat. Pou scant ¼ cup batter into pan, tilting to coat pan thinly; return any excess batter to bowl.. Cook until crepe is brown, about 2 minutes. Carefully turn over and cook until crepe is light brown in spots, about 30 seconds.

Transfer crepe to a baking sheet and keep warm in oven. Repeat with remaining batter, lightly brushing pan with vegetable oil before pouring in the batter.

Spread 1 Tbsp of jam over each crepe, fold in half, then in half again to form a triangle. Sprinkle with powder sugar and serve warm.

From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of Discovery' Typed by Bob 8-{)

Submitted By ROBERT WHITE On 05-10-95

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