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French crepes with strawberry and vanilla jam

Ingredients

  • 200g plain flour
  • ¼ teaspoon salt
  • 30g castor sugar
  • 3 medium eggs
  • 1 cup milk
  • 50g butter, melted, plus extra for frying crepes
  • 1/3 cup Bitton Gourmet Strawberry & Vanilla Jam (or to taste)

French crepes with strawberry and vanilla jam

David Bitton
  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes
Method

Sift the flour, salt and sugar into a mixing bowl. Make a well in the centre of the mixture and add the eggs.

Using a whisk, gradually bring the dry mixture into the eggs, followed by the milk and then the melted butter. Whisk gently until the mixture is smooth, being careful not to over mix.

Place a large non-stick frying pan over a medium heat and add ½ teaspoon butter. Add a spoonful of the crepe mix to make a thin layer over the bottom of the pan. When you see the edges of the crepe turn brown, flip them over and cook until golden. Fold and serve with a tablespoon of Bitton Gourmet Strawberry & Vanilla Jam over each one.

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