In a small saucepan over medium heat, combine the jam, butter and liquor.
- 1/2 cup mango jam
- 2 Tablespoons unsalted butter
- 2 Tablespoons orange liquor
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup low-fat milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Stir occassionally until well blended. Reduce heat to low and stir occasionally while preparing crepes.
Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.
If you have a crepe maker, you probably know what to do next.
Heat a frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.
Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a
plate. Place waxed paper between cooked crepes to prevent sticking.
Put it all together:
Brush each crepe with a heaping teaspoon of the filling and roll or fold each crepe according to preference. Drizzle any remaining filling over all competeled crepes.
This is an adaptation of the Apricot Crepe recipe. It's a great basic start for any crepe.
Mr Breakfast would like to thank prissycook for this recipe.
Recipe number 2132. Submitted 9/1/2007.