| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
All-purpose flour |
| 3 |
tb |
Milk |
| 2 |
tb |
Water |
| 1 |
lg |
Egg |
| 1 |
tb |
Unsalted butter; melted and cooled, |
|
|
; plus additional for |
|
|
; brushing the pan |
|
|
; and crepes |
| 1 1/2 |
oz |
Cream cheese; cut into thin |
|
|
; slices |
| 1/3 |
c |
Jelly |
| 1 |
ts |
Sugar |
INSTRUCTIONS
In a blender or small food processor blend flour, milk, water, egg, 1
tablespoon of butter, and a pinch salt 5 seconds. Turn off motor and scrape
down sides of container. Blend batter 20 seconds more. Transfer batter to a
bowl and let stand, covered, 15 minutes.
Heat a 6- to 7-inch crepe pan (preferably cast iron) over moderate heat
until hot. Brush pan lightly with additional butter and heat until hot but
not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup
measure with it. Pour batter into pan, tilting and rotating pan quickly to
cover bottom with a thin layer of batter, and return any excess to bowl.
Return pan to heat and loosen edge of crepe with a spatula. Cook crepe
until underside is browned lightly. Turn crepe and brown other side
lightly. Transfer crepe to a plate. Make more crepes with remaining batter
in same manner, brushing pan lightly with additional butter as necessary.
Preheat broiler.
Divide cream cheese and jelly among crepes. Fold each crepe into quarters
and arrange, overlapping slightly, in a buttered shallow flameproof dish.
Brush crepes lightly with additional butter and sprinkle with sugar. Broil
crepes under broiler about 4 inches from heat 1 minute, or until bubbling
and golden.
Serves 2.
Gourmet March 1994
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