Crepes Confiture

Thin, tender French crepes made in minutes and rolled around fruit jam.

Ingredients

• 2/3 cup all-purpose flour
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon sugar

Pinch of salt

• 2 tablespoons unsalted butter, melted, plus more for the pan
• 1/2 cup fruit jam (apricot, strawberry, or raspberry)
• Confectioners’ sugar, for dusting

Directions

1. Whisk together the flour, milk, eggs, sugar, salt, and melted butter until smooth (a few small lumps are fine).
2. Heat an 8-inch nonstick skillet over medium-high heat and brush lightly with butter.
3. Pour in a small ladle of batter (about 3 tablespoons) and immediately swirl the pan to coat the bottom thinly.
4. Cook for about 1 minute until the edges lift and the underside is golden, then flip and cook 20 seconds more. Repeat with remaining batter.
5. Spread each crepe with a thin layer of jam, roll up or fold into quarters, and dust with confectioners’ sugar.
6. Serve warm.

Notes

Adapted from Jacques Pepin’s famous crepes, which he loves to fill simply with jam.