JAM STUFFED CREPES

In a large bowl, combine all the crepe batter ingredients and whisk until the mixture is smooth and free of lumps.
Heat a skillet over high heat until very hot.

Lightly spray with oil, then use a ladle to pour a small amount of batter into the pan while tilting and rotating the skillet just enough to evenly coat the bottom. Depending on the size of your ladle and skillet, you may use a full ladle or less. The key is to cover the bottom of the pan with a thin, slightly thick layer of batter. Do not make it too thick, and pour slowly.

Cook this thin layer of batter for 1 to 3 minutes, depending on your skillet. Each subsequent crepe will require less cooking time than the first, as the pan becomes hotter with each crepe.

After cooking one side of the crepe for 1 to 3 minutes, flip it over using a metal spatula and cook for about 1 more minute on the other side. Cook each crepe for approximately 1 to 2 minutes per side.

To flip the crepe, use a metal spatula and gently lift the edges around the entire circumference, gradually working toward the center until the crepe releases completely from the pan.

As each crepe is cooked, transfer it to a plate and stack it on top of the previous crepe.

Spread 2 to 3 tablespoons of Dora Traditional Raspberry Jam over the open crepe, fold it in half, then fold it once more to form a triangle. Enjoy!