AUSTRIAN-STYLE CREPES WITH APRICOT JAM FILLING
• 1 large cage-free egg
• 1 teaspoon granulated sugar
• Pinch of salt
• 1/2 cup plus 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, melted, plus 1 tablespoon reserved for cooking
• 2/3 cup milk
• 3 cups apricot preserves or other chunky fruit preserves
In a small stainless-steel mixing bowl, whisk the egg until lightly frothy. Whisk in the sugar and salt; then, little by little, whisk in the flour.
Continue whisking while drizzling in the 3 tablespoons of butter. Finally, still stirring with the whisk, gradually pour in the milk until a smooth batter forms.
Place a fine-meshed wire strainer over another mixing bowl. Pour the batter through the strainer to eliminate any lumps. Cover the batter with plastic wrap and leave it in the refrigerator to rest for at least 1 hour or as long as overnight.
Before cooking the crepes, remove the batter from the refrigerator and stir briefly with the whisk to combine all the ingredients until smooth.
With a clean basting brush, brush a 12-inch nonstick frying pan with some of the reserved melted butter. Heat the pan over medium-low heat.
Ladle about 1 ounce of the batter into the pan while lifting the handle of the pan with your other hand and swirling the batter to coat the bottom of the pan thinly but evenly with the batter. Return the pan to the heat and cook until golden brown, about 1 minute per side, gently turning the crepe over.
As each crepe is done, transfer to a plate and cover with foil to keep warm. Repeat the process with the remaining batter, stacking the crepes.
While the crepes are cooking, gently warm the jam in a saucepan over medium-low heat, stirring occasionally.
When all the crepes are done, spoon 2 tablespoons of the warm jam into the center of a crepe. Roll up the crepe or fold it over twice to form a quarter-circle shape. Repeat with the remaining crepes and jam.
Arrange the crepes on individual serving plates. Hold a small, fine-meshed sieve over a plate of crepes, spoon a little confectioner’s sugar into it, and tap the sieve to dust the crepes lightly with sugar. Repeat with the remaining crepes and serve.
Makes about 2 dozen crepes, serving eight to 12 people.