“I found this recipe on Epicurious.com; I've been seeking out the perfect crepe recipe for several days; got a great one from fellow Zaar member, so I'm using that one. I found this today; haven't tried it yet, but will give this one a shot too.”
1hr 25mins

Ingredients Nutrition


  1. Special equipment: a 10-inch nonstick skillet
  2. Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
  3. Preheat oven to 250°F.
  4. Add 1/2 teaspoon butter to skillet and brush to coat bottom.
  5. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 1 1/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula.
  6. Cook until underside is pale golden, 30 seconds to 1 minute.
  7. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown.
  8. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style.
  9. Transfer to a heatproof platter and keep warm in oven.
  10. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs).
  11. Dust generously with vanilla sugar.

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