Lisa Atwood, Rebecca Courchesne, Rick Field

Crêpes with Meyer Lemon–Ginger Marmalade

Name: Crêpes with Meyer Lemon–Ginger Marmalade
Cuisine: French
Ingredients: 3 eggs; 1½ cups (12 fl oz/375 ml) milk, plus extra if needed; 1 Tbsp granulated sugar; 1 cup (5 oz/155 g) all-purpose (plain) flour; ½ cup (5 oz/155 g) Meyer Lemon–Ginger Marmalade or other fruit preserves; ½ cup (5 oz/155 g) Meyer Lemon–Ginger Marmalade or other fruit preserves; 1 tsp pure vanilla extract; 2 Tbsp unsalted butter, melted and cooled slightly, plus about 2 Tbsp unmelted; Confectioners’ (icing) sugar for dusting; 1 Tbsp grated lemon zest

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

French crêpes, which are popular around the world, are easy to make once you master swirling the pan to coat it thinly and evenly with the batter. Filled with bright and sweet marmalade, they will be a hit at breakfast or for dessert.

Ingredients

1 cup (5 oz/155 g) all-purpose (plain) flour
1

Europe
France
Dessert
Vegetarian
Breakfast
Mediterranean

Method

In a blender, combine the flour, sugar, 1½ cups milk, eggs, melted butter, and vanilla. Process until well blended. Pour into a measuring pitcher with a spout, cover, and refrigerate for 2–4 hours. If the batter seems thick and sluggish, thin with a bit of milk or water to the consistency of heavy (dou