Easy Crepes with Strawberry Preserves
2 cups milk
1 1/3 cup flour
1 tbsp vegetable oil
1/2 tsp baking powder
2 tbsp sugar
Dickey Farms Strawberry Preserves
Mix all the ingredients for crepe batter in a large bowl and whisk the mixture until lumps dissolve.
Heat frying pan on high heat on stove top, spray it with oil spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly, do it slowly.
Let this thin layer of crepe batter cook for 1, 2 or 3 minutes, depending on your pan.
After cooking the crepe batter on one side for 1 to 3 minutes, flip the crepe to the other side, using the metal spatula, and let it cook for another minute on the other side.
To flip the crepe, use the metal spatula and pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan.
Add 2-3 tbsp of Dickey Farms Strawberry Preserves on top of the open crepe, fold in half, then fold one more time to form a triangle.
*Recipe from Julia's Album