Crepes with Jam

Melt the butter and let it cool to warm. In a bowl, whisk the eggs with the milk.

Gradually add the sifted flour and salt, whisking until you get a smooth, lump-free batter. Stir in the melted butter and oil.

Let the batter rest for 15 minutes at room temperature. Stir again before cooking.

Heat a nonstick skillet about 24–26 cm in diameter well. Pour in about 1 small ladleful of batter and quickly tilt the pan to spread it thinly across the bottom.

Cook each crepe over medium heat for about 1–2 minutes, until the surface turns matte and the edges start to lift; flip and brown the other side for another 30–60 seconds.

Stack the finished crepes. Spread each one with jam, then roll it up or fold it into a triangle.

Serve warm, dusted with powdered sugar.