Crepes with confiture de fraise

Ingredients for 1 servings:

• 60 g flour
• 100 ml milk
• Salt
• 2 g sugar
• 2 eggs
• 2 tbsp oil
• Butter for baking
• 3 tsp jam (strawberry jam)
• 3 tbsp orange liqueur
• n. B. Strawberries for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

makes 3 servings

For the batter, put the flour in a mixing bowl, add the milk, whisk until smooth, and season with a small pinch of salt and sugar for flavor. Crack the eggs and stir into the batter. Carefully stir oil, such as rapeseed oil with a buttery flavor, into the crepe batter and let it sit for at least 30 minutes. Heat a crepe pan and brush a thin layer of butter before each baking session. Don’t use too much butter, so the crepes only bake and don’t fry. Pour in a small amount of batter, spread out into the thinnest crepes possible, and brown only lightly. Spread the crepes with strawberry jam and fold them into halves or quarters. If desired, drizzle a little orange liqueur over the crepes with strawberry jam and serve with the ripest, most aromatic strawberries possible. Tip: The crepes taste much better with homemade jam. 250 kcal per serving.