My friend Ingrid--responsible for bringing into my life those amazing preserved lemons, and more recently, the best cheese I ever ate--gave me some Wisconsin-made strawberry rhubarb jam. Because we're moving, but mostly because it is so delicious, I've been eating it like crazy. Here, with ricotta in a crepe, it is forefronted and just fantastic.
Oh, and I filled the other crepes with over-easy eggs and vegan sausage. But the jam. The jam. As my pal Gina would say, it's the jam.
Crepes:
3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
2/3 cups milk
1/3 cup water
Sift together the flour, salt, and baking powder. Beat together the eggs, milk, and water. Whisk together the dry and wet ingredients. Get out the major lumps, but don't stress over them too much. Let the batter rest for at least an hour, up to six.
Heat a round, nonstick skillet over a medium flame. For each crepe, brush a few drops of grapeseed oil around the pan. Ladle some batter onto the pan, then lift and tilt it, allowing the batter to spread out into a thin disk. When the crepe starts to bubble and the edges begin to peel away from the pan, flip it. Cook for another 15 seconds or so, then remove it. Stack crepes on a plate as you go, covered with a clean towel to keep them warm.
[Recipe adapted from Joy of Cooking]
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