Lacy rum crepes with jam or chocolate spread

Ingredients

• 250 g All-purpose flour (Sift if possible)
• 3 pcs Eggs (At room temperature)
• 500 ml Whole milk (Lukewarm to avoid lumps)
• 30 g Melted butter (Let it cool slightly)
• 2 c. à soupe Granulated sugar (Optional, adjust according to filling)
• 1 c. à soupe White rum (Provides the characteristic aroma)
• 1 c. à café Vanilla powder (Optional, for extra flavor)
• 150 g Jam or chocolate spread (Choose a dark or bright color for contrast)

Instructions

1. Prepare the dry ingredients

   Sift the flour into the bowl, add the granulated sugar and vanilla powder. Mix lightly.

   Time: PT5M

2. Make a well and incorporate the eggs

   Make a well in the center of the dry ingredients, crack the eggs into the well and begin mixing gently with the whisk.

   Time: PT3M

3. Add the melted butter, rum and lukewarm milk

   Pour in the melted butter, rum, then the lukewarm milk gradually while whisking vigorously until a smooth batter forms.

   Time: PT7M

4. Rest the batter

   Cover the bowl with plastic wrap and let rest for 10 minutes at room temperature.

   Time: PT10M

5. Prepare the pan

   Heat the non‑stick pan over medium‑high heat until very hot. Lightly brush with melted butter using the small glass.

   Time: PT3M

   Temperature: Medium‑high heat

6. Fill the small bottle

   Transfer some batter into the small plastic bottle using a spoon or a funnel.

   Time: PT2M

7. Cook the first crepe (base)

   Pour a small ladle of batter into the center of the pan, spread lightly if needed, cook until small bubbles appear and the surface is dry, then flip and cook 30 seconds on the other side.

   Time: PT2M

   Temperature: Medium heat

8. Cook the lacy crepe

   In the same very hot pan, gently press the bottle to draw a fine lacy pattern on the surface. As soon as the pattern becomes opaque (about 10‑15 seconds), flip quickly and cook another 5‑10 seconds.

   Time: PT2M

   Temperature: High heat

9. Assembly

   On the first crepe, spread a thin layer of jam or chocolate spread. Gently place the lacy crepe on top, fold or serve flat according to your preference.

   Time: PT3M

10. Serve

    Arrange the assembled crepes on a plate, optionally dust with powdered sugar and enjoy immediately.

    Time: PT3M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour (for a more rustic version)
• Instead of Eggs: Organic chicken eggs, Duck eggs
• Instead of Whole milk: Semi-skimmed milk, Almond milk (for a lactose‑free version)
• Instead of Melted butter: Vegetable oil, Margarine
• Instead of Granulated sugar: Cane sugar, Honey (for a floral note)
• Instead of White rum: Orange blossom water, Vanilla extract
• Instead of Vanilla powder: Liquid vanilla extract
• Instead of Jam or chocolate spread: Nutella, Fruit compote

Equipment Needed

• Large mixing bowl
• Hand whisk or immersion blender
• Blender (optional) (optional)
• Small plastic bottle (sauce bottle type)
• Non‑stick crepe pan (≈20 cm)
• Silicone spatula
• Ladle or small measuring spoon
• Paper towel or dishcloth
• Small glass with melted butter or oil
• Serving plate

Critical Steps — Do Not Skip

• Heat the pan properly before the first crepe.
• Achieve a smooth, lump‑free batter by adding the lukewarm milk gradually.
• Master the timing of the flip as soon as bubbles appear.
• Create the lacy pattern quickly on a very hot pan.

Chef Tips from the Video

• Use dark rum for a richer flavor.
• Replace the jam with salted butter caramel for a decadent version.
• Do a test with a small amount of batter to adjust consistency before filling the bottle.

Troubleshooting

Storage

Refrigerator: The batter can be kept refrigerated for 24 h, well covered.

Freezer: Freezing the batter is not recommended because of the melted butter.

Room temperature: Cooked crepes keep for 2 h at room temperature, covered with a clean kitchen towel.

Make-Ahead Tips

• Prepare the batter the night before and let it rest in the refrigerator to save time on the day.
• The jam or chocolate spread can be prepared ahead and kept refrigerated.