Thin honey crepes are made with 15-20% cream, honey, flour, and cornstarch - it's the cornstarch that makes them so thin and delicate. The finished crepes are spread with apple jam and rolled up into tubes: a great option for breakfast or an afternoon snack. They disappear in about five minutes flat, recommended!
Thin Honey Crepes with Cream and Apple Jam
Very thin, delicate crepes made with cream, honey, and cornstarch, rolled up into tubes with apple jam. A fragrant breakfast or afternoon snack.
Ingredients
Method
- Add the honey, salt, and eggs to the cream and whisk into a fluffy foam.
- Sift in the flour and cornstarch, add the vegetable oil, and whisk again well until no lumps remain.
- Fry the crepes on both sides in a very hot pan. Grease the pan with vegetable oil before the first crepe.
- If the batter has thickened by the end of frying - the cornstarch does that - feel free to thin it with water and keep frying.
- Stack the finished crepes. If you like, spread them with apple jam and roll into tubes. Bon appetit!
Notes
These crepes turn out very thin - flip them carefully, a wide spatula works best.
Tips
- The batter thickens toward the end of frying - that's the cornstarch. Feel free to thin it with a little water and keep frying the rest, nothing wrong with that.
- Grease the pan with oil only once, before the first crepe: there's already vegetable oil in the batter.
- Whip until fluffy foam forms with the cream, honey, salt, and eggs, and only then sift in the flour and cornstarch - that way there won't be any lumps.
- The filling can be swapped: instead of apple jam, any thick jam or preserve works well.
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