Omi's Jelly Crepes
I remember my mom making these when I was young. My brother and I would eat them as fast as she would make them. YUMMY!
I remember my mom making these when I was young. My brother and I would eat them as fast as she would make them. YUMMY!
- Carbohydrate 23.103045 g
- Cholesterol 352.906666666667 mg
- Fat 8.62956166666667 g
- Fiber 0.683833345254262 g
- Protein 13.2372333333333 g
- Saturated Fat 2.68547416666667 g
- Serving Size 1 1 Serving (136g)
- Sodium 120.0555 mg
- Sugar 22.4192116547457 g
- Trans Fat 1.47453 g
- Calories 225 calories
Step-by-step
- Beat eggs, add flour and water alternately.
- Heat a 10" fry pan and pour a really thin layer.
- Keep tilting the pan so that the batter will move around to insure an evenly thin crepe.
- Remove from pan when cooked and lay gently on a towel, cooked side up.
- Keep repeating this process until you have used all the batter.
- Fill each with jelly, and roll up.
- Sprinkle with sugar.
- Makes about 28 crepes.
Replacing whole milk with half-and-half alters the final texture by increasing the fat content, producing a richer, more tender pancake that tears more easily during the rolling process. Historically derived from thin wheat pancakes popular across central and eastern European traditions, these delicate wrappers rely on high hydration to spread instantly across a hot surface. Mastering them requires careful attention to pan dynamics and batter consistency.
- Let the batter rest at room temperature for 20 minutes to allow the flour gluten to relax, preventing tough, rubbery crepes.
- Maintain a medium-low heat setting on a 10-inch seasoned skillet so the dairy sugars caramelize slowly without burning.
- Tilt the pan in a swift circular motion immediately upon pouring one-quarter cup of batter to coat the base evenly.
- Watch for the edges to lift and turn slightly golden, which visually signals doneness without requiring a thermometer.
- Stack the finished rounds on a clean kitchen towel and cover them loosely to retain moisture before filling.
Spreading your preferred fruit preserves down the center and rolling them tightly locks in the moisture. Dusting the exteriors with granulated sugar just before serving adds a necessary crystalline crunch.
