It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
- 3⁄4 cup flour
- 2 tsp. sugar
- 1⁄2 tsp. salt
- 3 eggs
- 3⁄4 cup milk
- Melted butter
- Thick currant jelly
- Confectioner’s sugar
- Lemon zest
- Toasted almonds
- Sift flour, sugar and salt together into a large bowl. In a separate bowl, beat eggs, then add milk and mix well. Stir milk mixture into flour mixture, mixing until batter is smooth.
- Heat a 6″ nonstick skillet (a crepe pan is best) over medium heat. Brush pan with melted butter. Pour in enough batter to coat pan (about 2 tbsp.). Swirl pan to spread batter evenly, cook crepe for about 1 minute, then flip and lightly brown other side.
- Transfer crepe to a plate and cover with wax paper; repeat process to form 7 more crepes. Brush each crepe with about 2 tbsp. of currant jelly, tightly roll, and place, seam-side down, in a baking dish.
- Shortly before serving, preheat broiler. Brown crepes under broiler for about 30 seconds. Transfer to 4 plates. Sprinkle with Cointreau, dust with confectioner’s sugar, and garnish with lemon zest and toasted almonds.