Crepes With Strawberry Jam are one of our favourite desert, we like that are very versatile and easy to do. Each time we need a quick desert, crepes are there to save us. Usually I cook this recipe without weighing out ingredients and I confess that every time they come out great.
I chose to put 1 pinch of baking soda and a little mineral water, so that they come out fluffy with tiny holes, that’s how I like them, but you can omit baking soda and may use 1 pint (500 ml) of milk, will come just as tasty. Use vanilla and sugar only if you want sweet crepes, if you like salty fillings then skip the sugar.
Since is Summer and my Strawberry Jam jars are on my pantry shelves, I decided to cook Crepes With Strawberry Jam .
- Eggs - 3
- Flour - 2 cups (250 g)
- Milk - 13.5 fl oz (400 ml)
- Sparkling water - 3.5 fl oz (100 ml)
- Sugar - 1 tablespoon
- Vanilla extract - 1 teaspoon
- Pinch of salt - 1
- Powder sodium bicarbonate - 1
- Butter - 1.75 oz (50 g)
- Vegetable oil for frying - 1.75 fl oz (50 ml)
- Jar of strawberry jam - 1
- Powdered sugar for decoration
Break the eggs in a bowl and beat with salt.
Place the flour in a bowl, add the sugar, vanilla, baking soda powder and add milk, stirring with a whisk or mixer to avoid forming lumps . Add sparkling water and beaten eggs, mix and leave for 10-15 minutes to rest.
Finally, add the melted butter, make sure is well incorporated so to get a soft dough without lumps, with a fairly liquid consistency.
The pan is important for preparing pancakes. The side walls must be a little taller and it should have a non stick surface. I fry pancakes in a 10 inches (26cm) pan, big enough, which allows me to get large crepes.
Heat the pan well, then coat the pan surface with oil , I use a spray, because I do not like greasy crepes.
Holding the pan in your left hand pour using a ladle the crepes batter. You want to distribute a thin layer of batter quickly over the base of the hot pan so the crepe will have uniform thickness and cook evenly. Start by adding the batter to the center of the pan. Gently tilt the pan in a circular motion so the batter runs to, but not up, the sides of the pan.
Put the pan back over medium heat, and when the crepe edges are golden is a sign that you have to turn it on the other side.
Loosen the edges of the crepe and flip it to the other side. Cook the second side until it is spotted brown and dry, about another 30 seconds.
From this batter you’ll get 12 to 14 crepes, depending on the size of the pan.
Crepes thus obtained can be rolled, folded or arranged the form of cake. That's great about crepes, can accommodate everyone's tastes easily.
My taste today is: Crepes With Strawberry Jam. Enjoy!