Michael's Crepes

Michael makes these for me on my birthday and Mother's Day!

• Crepe batter:
• 1 cup sifted all-purpose flour
• 1/2 teaspoon salt
  
• 4 large eggs, lightly beaten
  
• 1 cup lowfat 2% milk
  
• 2 tablespoons cold water
  
• 2 tablespoons melted butter
  
• 1 tablespoon sugar
  
• Filling:
  
• 4 ounces cream cheese, at room temperature
  
• 1/2 cup sour cream, at room temperature
  
• 9 tablespoons jam, any flavor

1. Make crepes: Sift flour and salt together into a bowl; mix all remaining ingredients and add slowly to dry ingredients, beating until smooth. Let stand at room temperature for 15 minutes.

2. Brush bottom and sides of a heavy 6" skillet with cooking oil and set over moderate heat 1/2 minute.

3. Stir batter, then add 2 tablespoonfuls to skillet, tipping it back and forth so batter just coats bottom (crepe should be very thin). Brown lightly on one side, about 30 seconds, turn and brown other side.

4. Place on a paper-towel-line baking sheet, most attractive side down so that when the crepe is rolled it will be on the outside.

5. Cook remaining crepes the same way; they are now ready to be filled.

6. Make filling: Mix together softened cream cheese and sour cream and spread each crepe with a bit of mixture.

7. Spread 1 tablespoon jam on each crepe, then roll up!

8. Sprinkle with confectioner's sugar, if desired, and serve.

Notes: Use your favorite jam!

Source: The New Double Day Cookbook, Michael Velik

Servings/Yield: 3 servings, 9 crepes