Crêpes with Golden Berry Jam

6 Servings | 10-minute Prep Time | 1-hour Cook Time | 30+ minute Rest Time

For the Crêpes:

1 c. All Purpose Flour, sifted

2 Large Eggs

¾ c. Milk

¼ c. Water

2 Tbsp. Butter, melted

1 Tbsp. Granulated Sugar

¼ tsp. Salt

Additional Melted Butter, to brush the pan with

Powdered Sugar, sifted

For the Jam:

12 oz. Golden Berries

1-2 Tbsp. Fresh Lemon Juice

¼ c. Granulated Sugar

¼ - ½ c. Water

For the Crêpes:

Whisk all ingredients together until just combined.

Let the batter sit for at least 30 minutes in the fridge.

Batter should be thin. Add water a tablespoon at a time to achieve correct consistency, if needed.

Heat large frypan over medium heat. Lightly brush the pan with butter.

Spoon about ¼ cup of the batter at a time into the hot pan. Tilt and rotate the pan to thinly coat in the batter.

Flip the crêpe after 1-2 minutes, when golden.

Let cook for about another 30 seconds on the opposite side.

Remove from pan.

For the Jam:

Trim the tops off of the berries.

Combine all of the ingredients into a small saucepan.

Heat over medium heat to a boil.

Smash fruit and lower the heat.

Let the jam reduce until thick, about 45 minutes.

Strain.

To Serve:

Fold the crêpes and top with jam and powdered sugar.

Fleur & Venture