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Crepe & Gooseberry Jam

Course Breakfast
Cuisine Dutch, French
Keyword Weekend
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 pancakes

Equipment

  • Blender
  • Crepe Pan

Ingredients

  • 140 gram Flour
  • 3 Eggs
  • 500 ml Milk
  • 2 tbsp Sugar
  • Pinch of Cinnamon
  • ½ tsp Vanilla Extract
  • 150 gram Jam
  • 90 gram Unsalted Butter

Instructions

  • 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.