Jam-Filled Crêpes

Obst Palats Chinken

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

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The sweet possibilities for filling crêpes are almost endless. Apricot preserves are a popular choice, not to mention prune butter, cherry preserves, or Nutella, the Italian hazelnut-chocolate paste. You can also use the poppy seed filling from kolacky, or the walnut filling. Sprinkle them with your choice of walnuts or confectioners’ sugar, or serve them with a chocolate sauce, if the filling is compatible.


  • 12 Basic Crêpes
  • ¾ cup apricot preserves, or see other suggestions above
  • 2 tablespoons unsalted butter, melted, for brushing
  • Walnut Topping or confectioners’ sugar, for garnish


  1. Position a rack in the center of the oven and heat to 375°F. Lightly butter a 15½ X 10½-inch jelly-roll pan.
  2. Place a crêpe on a work surface, spotted side up. Place a heaping tablespoon of the filling in the lower right quadrant of the crêpe. Fold the crêpe in quarters, enclosing the filling, and place on the pan. Repeat with the remaining crêpes and filling, overlapping the crêpes. Brush with the butter and bake until heated through, about 10 minutes.
  3. To serve, transfer 2 crêpes to each serving plate. Sprinkle with walnut topping or sift with confectioners’ sugar and serve immediately.

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