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Apricot jam crepes
Spoon rich apricot jam filling into paper thin crepes, then roll them up for a sweet breakfast or dessert treat.
Ingredients
- 3 eggs
- ⅓ cup caster sugar
- 2 cups plain flour
- 2 cups milk
- 1 large orange, juiced
- 1 lemon, rind finely grated
- 1½ tablespoons vanilla sugar
- ¼ cup olive oil
- ½ cup apricot jam
Instructions
- Using an electric mixer, lightly beat eggs and caster sugar on medium speed until combined. Add ½ cup flour, 1 tablespoon at a time, beating well after each addition. Slowly add remaining 1½ cups flour and milk alternately until batter is smooth. Reduce mixer speed to medium-low. Add orange juice, cold water, lemon rind, vanilla sugar and a pinch of salt. Beat until batter is smooth.
- Heat an 18cm (base) crepe pan or frying pan over medium heat. Brush pan with a little oil. Pour 2½ tablespoons batter into centre of pan and swirl to coat base. Cook for 1 to 2 minutes or until base is golden. Turn and cook for 30 seconds. Transfer to a plate. Repeat with remaining batter, greasing pan between crepes.
- Spread 1 teaspoon jam over 1 crepe. Roll crepe up tightly. Repeat with remaining crepes and jam. Layer crepes on serving platter. Sprinkle with remaining caster sugar. Serve.
