In large mixing bowl, whisk together eggs and coarse sugar. Whisk in the milk, butter and Nielsen-Massey Tahitian Pure Vanilla Extract. Add the flour mixture gradually and whisk until blended. Cover bowl with plastic wrap and refrigerate for 20 minutes. Brush bottom of 10 inches nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 1/4 cup into pan and immediately rotate until batter uniformly covers bottom. Loosen edge with rubber spatula, turn crepe over when golden brown, about 2 minutes. Stack cooked crepes between waxed paper.
Before serving, spread one-teaspoon of jam on one half of each crepe with melted butter. Finish it off with a sprinkle of coarse sugar
Makes 12 crepes.
Clarified butter is melted, and the white milk solids are skimmed off the top.
In large mixing bowl, whisk together eggs and coarse sugar. Whisk in the milk, butter and Nielsen-Massey Tahitian Pure Vanilla Extract. Add the flour mixture gradually and whisk until blended. Cover bowl with plastic wrap and refrigerate for 20 minutes. Brush bottom of 25 cm nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 60 ml into pan and immediately rotate until batter uniformly covers bottom. Loosen edge with rubber spatula, turn crepe over when golden brown, about 2 minutes. Stack cooked crepes between waxed paper.
Before serving, spread one-teaspoon of jam on one half of each crepe with melted butter. Finish it off with a sprinkle of coarse sugar.
Makes 12 crepes.
Clarified butter is melted, and the white milk solids are skimmed off the top.