Jam Crepes
Resting crepe batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. It's not the end of the world if you skip this step, it does make the most delicate crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.
Ingredients
For the Crepes:
Optional: use lemon curd for filling
Lemon curd for Lemon Tart or Lemon Meringue Pie
Makes 1 ¾ cups filling (enough for one 9” tart)
Resting crepe batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. It's not the end of the world if you skip this step, it does make the most delicate crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.
Ingredients
For the Crepes:
- 2 eggs, beaten
- 8 oz (1 cup) milk
- 1/4 teaspoon vanilla extract
- 2 tablespoon melted butter (1 oz)
- 5 ounces (1 cup) all purpose flour
- Pinch of salt
- 1 tablespoon sugar
- 4 oz (1/2 cup) whipping cream
- 2 teaspoon sugar
- 1/4 teaspoon vanilla extract
- fruit jam
- For the Crepes: Whisk together eggs, milk, vanilla, and 2 tablespoons melted butter. In a separate bowl whisk together flour, a pinch of salt, and sugar. Whisk wet ingredients into dry ingredients until no lumps remain. A blender works well for this. Crepes are best if batter is left to rest 30 minutes or overnight.
- Combine cream and sugar in a large bowl. Using a hand blender or a whisk, whisk cream and sugar together until cream reaches stiff peaks. Cover and keep cool in the fridge.
- Brush a 10-inch nonstick skillet with butter and heat over medium heat. Add just under 1/4 cup of batter to the pan, then swirl the pan until the batter coats as much of the bottom of the pan as possible. Cook until batter begins to brown, about 1 minute. Using a rubber spatula, flip the crepe and cook until the other side is brown, about 1 minute. Remove from pan and repeat with remaining batter.
- Place 2 to 3 crepes on each plate and spread with one to two tablespoons fruit jam. Roll or fold and add a spoonful of whipped cream.
Optional: use lemon curd for filling
Lemon curd for Lemon Tart or Lemon Meringue Pie
Makes 1 ¾ cups filling (enough for one 9” tart)
- Grate the peel from two lemons; juice the lemons and strain the juice into the same bowl. Strain out the seeds but force as much pulp as possible through the strainer.
- Beat two eggs plus three egg yolks with 6 T sugar in a heavy saucepan just until mixed.
- Gradually mix 2 T milk into ¼ t cornstarch (the cornstarch is necessary for the tart to brown but may be eliminated if you want a shiny yellow tart). Next stir in the juice mixture: it will look a bit curdled when the juice is added, but will smooth out later.
- Cut 3 T unsalted butter in pieces and add to the mixture.
- Cook the mixture over low to medium heat, stirring constantly, until it just coats the spoon. Let stand 5 minutes to thicken, and then whisk slightly to smooth it.