How to prepare recipe for Jam Filled Crepes? 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:
RECIPE FOR JAM FILLED CREPES
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 gum
1⁄8 teaspoon salt
1 cup 1% milk (cow’s, rice, soy, potato, or nut)
2 large eggs, at room temperature
6 teaspoons unsalted butter, buttery spread or canola oil
1 teaspoon almond extract
¾ cup raspberry or strawberry or blackberry jam
¼ cup powdered sugar for dusting
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.
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.
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.
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 simple directions very carefully. Lots of fun preparing this recipe and Bon Apetit.
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