Blend the milk, eggs, flour, sugar, pinch of cinnamon and the vanilla extract in the blender or food processor.
Pour the mixture through a fine sieve to remove any lumps. Leave the batter on room temperature for about 30 minutes.
Heat the crepe pan or the regular pan on a high heat. Melt a table spoon of butter, and add one soupspoon of the batter.
Flip the crepe once bubbles appear on top of the crepe. When turned, distribute about 2 tablespoons of jam on the crepe. Repeat this process until you are out of batter.
Fold the pancake in quarters and serve with powdered sugar.