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Name: Sweet Crepes with Jam
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; cooled (1/2 stick); 1 c Cherry or apricot jam;; 1 tb Grated lemon or orange peel; 1 ts Vanilla extract; Vegetable oil; ; or nonfat); Powdered sugar; 2 c Milk; (do not use low-fat; 1/4 ts Salt; 2 lg Eggs; 1/4 c Sugar; 1 tb Dark rum; 2 c All purpose flour; 1/2 c Club soda; 1/4 c Unsalted butter; melted,

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INGREDIENTS

; cooled (1/2 stick)
1 c Cherry or apricot jam;
1 tb Grated lemon or orange peel
1 ts Vanilla extract
Vegetable oil
; or nonfat)
Powdered sugar
2 c Milk; (do not use low-fat
1/4 ts Salt
2 lg Eggs
1/4 c Sugar
1 tb Dark rum
2 c All purpose flour
1/2 c Club soda
1/4 c Unsalted butter; melted,

Servings

INSTRUCTIONS

Combine milk, eggs, club soda, sugar, dark rum, vanilla extract and salt in large bowl. Whisk until sugar dissolves. Gradually sift in flour, whisking until blended. Stir in melted butter and lemon peel. Preheat oven to 250F. Brush 6- to 7-inch-diameter crepe pan lightly with vegetable oil and heat over medium-high heat. Pour scant 1/4 cup batter into pan, tilting to coat bottom thinly; return any excess batter to bowl. Cook until crepe is brown, about 2 minutes. Carefully turn over and cook until crepe is light brown in spots, about 30 seconds. Transfer crepe to baking sheet. Place in oven. Repeat with remaining batter, lightly brushing pan with vegetable oil before pouring in batter for each crepe. Spread 1 tablespoon jam over each crepe; fold crepe in half, then fold in half again, forming triangle. Sprinkle with powdered sugar and serve warm. Makes about 16 crepes. Bon Appetit May 1995 Per serving: 1076 Calories (kcal); 71g Total Fat; (60% calories from fat); 28g Protein; 75g Carbohydrate; 564mg Cholesterol; 915mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Sweet Crepes with Jam

; cooled (1/2 stick) 
1 c Cherry or apricot jam; 
1 tb Grated lemon or orange peel 
1 ts Vanilla extract 
  Vegetable oil 
  ; or nonfat) 
  Powdered sugar 
2 c Milk; (do not use low-fat 
1/4 ts Salt 
2 lg Eggs 
1/4 c Sugar 
1 tb Dark rum 
2 c All purpose flour 
1/2 c Club soda 
1/4 c Unsalted butter; melted,

Combine milk, eggs, club soda, sugar, dark rum, vanilla extract and salt in  large bowl. Whisk until sugar dissolves. Gradually sift in flour, whisking  until blended. Stir in melted butter and lemon peel.    Preheat oven to 250F. Brush 6- to 7-inch-diameter crepe pan lightly with  vegetable oil and heat over medium-high heat. Pour scant 1/4 cup batter  into pan, tilting to coat bottom thinly; return any excess batter to bowl.  Cook until crepe is brown, about 2 minutes. Carefully turn over and cook  until crepe is light brown in spots, about 30 seconds. Transfer crepe to  baking sheet. Place in oven. Repeat with remaining batter, lightly brushing  pan with vegetable oil before pouring in batter for each crepe.    Spread 1 tablespoon jam over each crepe; fold crepe in half, then fold in  half again, forming triangle. Sprinkle with powdered sugar and serve warm.    Makes about 16 crepes.    Bon Appetit May 1995        Per serving: 1076 Calories (kcal); 71g Total Fat; (60% calories from fat);  28g Protein; 75g Carbohydrate; 564mg Cholesterol; 915mg Sodium Food  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat;  3 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1046g)
Recipe Makes: 1 servings

Calories: 2310
Calories from Fat: 470 (20%)

Amt Per Serving		% DV

	Total Fat 52.2g	70 %
	Saturated Fat 15.9g	79 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 7.9g
Cholesterol 2115mg		651 %
Sodium 729.8mg		25 %
Potassium 966.9mg		25 %
Total Carbohydrate 360.9g		106 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 353.8g
Protein 88.7g		127 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2310

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