Crepes

Crepes

Ingredients:
-4 large eggs
-2 c. plus 2 tbsps. milk
-2 c. all-purpose flour, sifted
-1 tbsp. sugar
-1/4 tsp. salt
-6 to 7 tbsps. unsalted butter, melted
-2 to 3 tbsps. vegetable oil
-apricot or peach marmalade for filling
-powdered sugar

In a medium bowl, whisk together eggs and 2 c. milk. Whisk in the flour, sugar, and salt and then 1/4 c. (4 tbsps.) melted butter. Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbsps. milk as necessary. To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.
To assemble crepe, spread 1/4-inch thick layer of marmalade in the middle of a crepe. Fold crepe in half and then in half again and arrange on a cookie sheet. Repeat with remaining crepes and marmalade.
To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.
Makes about 20 9-inch crepes.