Rolled Crepes with Fruit Butter
Using a small pan makes it surprisingly easy to make crepes that don’t tear. Our favorite flavors to use in this recipe are strawberry and cherry butters.
TIP: After crepes have cooled, transfer them to a resealable bag and refrigerate for several days or freeze for several months. If freezing, separate crepes with parchment paper.Servings: 24 crepes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 2 eggs
- ¾ cup milk
- ½ cup water
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter, melted
- Non-stick spray, for coating pan
- Bauman’s fruit butter of your choice
Directions
- In a blender, combine eggs, milk, water, flour, and melted butter. Pulse for 10 seconds.
- Refrigerate the crepe batter for at least 1 hour (or up to 48 hours).
- Heat an 8-inch skillet sprayed with non-stick spray over medium heat. Scoop 2 tablespoons of batter into the pan and swirl to spread. Cook for 40 seconds, flip, and cook for an additional 10 seconds. Spray pan between every few crepes.
- Let crepes cool for several minutes. Spread fruit butter on each crepe, roll, and serve warm.
