Easy Jam Filled Crepes – Simple Directions
Article by Emely
In this article i wil show you how to prepare Jam Filled Crepes. It can be prepared with just a little effort. First of all this is a gluten free recipe. Crepes are thin pancakes and are very popular in certain parts of Europe, especially Hungarian. They are surprisingly easy to make once the pan reaches the right temperature. “Palacsinta” is the Hungarian name for jam filled crepes. Berry jams are especially tasty, but I also like to use apricot preserves. Dusted with powdered sugar, these little gems are sure to please the kids. This recipe makes about 6 servings. Here are ingredients and simple directions. Follow them very carefully:
EASY JAM FILLED CREPES – SIMPLE DIRECTIONS
2/3 cup sifted Sorghum Blend (Ingredients: 1½ cups sorghum flour 35%, 1½ cups potato starch/cornstarch 35%, 1 cup tapioca flour 30%. Directions: Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.)¼ teaspoon xanthan gum1?8 teaspoon salt1 cup 1% milk (cow’s, rice, soy, potato, or nut)2 large eggs, at room temperature6 teaspoons unsalted butter, buttery spread or canola oil1 teaspoon almond extract¾ cup raspberry or strawberry or blackberry jam¼ cup powdered sugar for dusting
1. Combine the sorghum blend, xanthan gum, salt, milk, eggs, 2 teaspoons of the butter, and almond extract in a blender and process until very smooth. Transfer to a large glass jar or container and refrigerate at least 30 minutes.
2. Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Add enough of the remaining 4 teaspoons butter (about ½ teaspoon per crepe) to lightly coat the skillet, adding more as necessary to fry all 12 crepes.
3. Pour a scant 2 tablespoons batter into the crepe pan and immediately tilt pan to coat the bottom evenly. Cook until the underside of the crepe is brown; cook other side for about 20 to 30 seconds until it is also lightly browned. Fry another 7 crepes using the remaining batter and butter. Stack the crepes with layers of parchment paper or aluminum foil between them.
4. Spread a tablespoon of jam over each crepe and roll up, jelly-roll style. Or, fill the crepe with jam and then fold in half, then in half again. Serve immediately, dusted with powdered sugar.
Follow the easy directions very carefully and you will be surprised how good this crepes really are. Lots of fun preparing this easy crepe recipe. Enjoy the crepes and Bon Apetit.
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Emely’s SIMPLE CREPE RECIPE with step by step directions.
Quick and EASY CREPE RECIPE prepared in minutes.
Find INGREDIENTS FOR CREPES and directions with pictures.
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