Old-Fashioned Jam Crepes

Homemade crepe recipes – how to make old-fashioned jam crepes from scratch in 5 steps at home.

Easy homemade jam crepes recipe to prepare French crepes with homemade jam and more simple and tasty ingredients.

Learn in this video how to make old-fashioned jam crepes at home using a yummy and easy homemade crepes recipe!

SUPER YUMMY homemade crepes recipe by www.homemaderecipesfromscratch.com! ENJOY making crepes at home! 👌

Old-fashioned jam crepes recipe – video 📺

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What ingredients do I need to make old-fashioned jam crepes? ❓

Basic French Crepes with Milk

1) 2 crepes/serving
2) 2 tsp of jam/crepe
3) some caster sugar for garnishing (optional)

How to make old-fashioned jam crepes from scratch? ❓

Old-Fashioned Jam Crepes

1) prepare several crepes (view how to make crepes with milk and view how to make crepes without milk)
2) wait until crepes cool to room temperature
3) stretch over each crepe about 2 teaspoons of jam so that to remain some space to the edge
4) roll crepes as tightly as possible and place them on a platter
5) sprinkle over crepes some caster sugar to taste (optional)

➡️ Tips for the old-fashioned jam crepes recipe 🔎

Crepes or pancakes, as US Americans call them, are some of the most popular homemade dessert recipes. People love eating crepes filled with all kinds of ingredients, from which one of the most popular is the jam.

Making crepes at home is very easy. Therefore, lots of people prepare homemade crepes. Others buy directly pancakes from the store to enjoy them in an even easier way.

There are various recipes for pancakes. Some use milk, others are made with sparkling water, and so on. You can use any crepe recipe you do like.

Making crepes doesn’t pose any difficulty even to non-experienced people who want to enjoy them. However, there are several things that I underline to get the best result when you make pancakes at home.

The first is to combine very well ingredients when making the batter. It’s important to mix ingredients until there are no more flour lumps in the mixture. In this way, your pancakes will have a fine texture and will be very fluffy.

Second, stretch batter into a thin layer when fry pancakes. You need about half a ladle for a crepe, depending on your ladle’s size. If the batter quantity added to the frying pan is too large, the resulted crepe will be too thick and, possibly, its core will remain raw.

Third, use homemade jam without gelatin to fill crepes up as much as it’s possible. Obviously, the quality jam is more expensive than the commercial jam from the supermarket, but it’s much more savory and, of course, much healthier.

In my family, the most often used jam is homemade apricot jam. However, I like jam crepes with other sweetness types such as sour cherry jam, pear jam, and quince marmalade. Another very interesting and tasty jam that I recommend you to fill crepes up is mandarin or orange jam. You have to try at least once all these jam crepe types because all are exceptionally savory!

To not forget, wait a bit to cool pancakes after frying them. I know that you would like to enjoy them immediately, but if you stuff them while they are hot the filling will get fluid and will flow from the crepe out…Be a bit patient and you’ll be rewarded with the best homemade crepes you ever had!

It is needless to say that jam can be replaced with many other fillings. Besides jam, I like very much making crepes with a chocolate cream filling or ground walnut filling.

Enjoy the old-fashioned jam crepes recipe!

Read more about French crepes origins here.

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