Crepes with Hazelnut Cream and Confiture

This is based on my Mother's crepe recipe which she would make for all 8 of us on Sunday mornings - you can't believe how many crepes sic hungry kids can eat! God bless her soul!

There are a million ways to flavor crepes - I like peanut butter and real maple syrup. Others like Lingonberries and whipped cream. You could use maple cream - make up your own mind - here is one idea. I used a Hazelnut cream from Turkey we found in a Middle Eastern store in West Hartford, CT - go wild!

2 eggs
2 cups milk
1 tsp vanilla extract
1 Tbsp Canola oil
1 cup flour
dash salt

Hazelnut cream
Confiture - fine jam of choice (I use Bon Maman)

Beat eggs in a bowl and whisk in the milk and vanilla and oil. Whisk in the flour and salt until a smooth, creamy mixture results. Heat several (I usually work with two) small frying pans over medium heat. Spray them with oil. Pour about ¼ cup batter into a pan while swirling to coat the whole bottom of the pan. Cook over medium-low heat just until the crepe dries out a bit. Flip and cook another minute, until you just get brown specs on the other side. Remove to a platter in a warming oven. Repeat with the remaining crepes.

Spead 1 Tbsp hazelnut cream and then 1 Tbsp rich confiture (jam of choice) on each crepe and roll crepe up. Top with a bit more jam or whipped cream.