|Local Jam Crepes|
|Features - The Craft of Cooking|
|Written by Jon Ross-Wiley|
I recently found myself with the gift of a leisurely Saturday morning. Looking to make something "fun" for breakfast, I poked around the pantry and refrigerator for inspiration. It wasn't long before I happened upon a couple jars of jam, locally made by Robin Cohen with locally grown ingredients.
I wanted to make the jam the star of the show, so I whipped up some quick crepes and filled them with Robin's "Lunchbox Blueberry Strawberry Preserves." Score!
Here's how you can do the same.
Local Jam Crepes
1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 tablespoons butter, melted and cooled, (additional butter will be needed for cooking)
1 cup of jam
1/8 cup brown sugar
Whisk together all the ingredients except the butter for cooking until smooth. You want the mixture to be pourable, so if you find that it is too thick, add a splash more milk. The best case scenario would allow for the batter to rest in the refrigerator for an hour prior to use.
Heat a 8 or 10 inch nonstick skillet over medium heat. After a couple minutes, add a small pat of butter. Stir the batter and use a dry measuring cup to pour 1/4 cup of the batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan.
When the top of the crepe is dry (about a minute), turn and cook the other side for 15 to 30 seconds. The crepe should brown very slightly. Do not allow the crepe to become crisp.
Stack the crepes on a plate as you make them, and keep them warm in a low oven while making the remaining crepes.
When all of the crepes are made, spoon and spread 1 healthy tablespoon of jam in the center of each crepe. Fold each crepe in half, then in half again. Dot with butter and sprinkle with brown sugar.
Serve immediately with syrup, whipped cream, or eat them "as is"...they're just that good.