Ingredients:
- Ruggeri organic Arifa flour 100g
- sugar, half a teaspoon
- salt, half a teaspoon
- egg 1
- milk 250ml
- butter 25g
- powdered sugar
for the cranberry and vanilla jam:
- cranberries 1.5kg
- sugar 1kg
- lemon juice 75ml
- vanilla 1 pod
In a bowl, mix the flour, sugar and salt. Add the egg and milk and mix the ingredients until the mixture is smooth. Leave to rest in the refrigerator for at least 1 hour. Heat a small non-stick pan over medium heat. Add a little butter, melt it and tilt the pan so that it covers the bottom. Pour a ladle of mixture and distribute it so as to create a thin but even layer. Cook the crepe for about 2 minutes, turn it over and cook for another minute. Repeat the operation until the mixture is finished. Fill the crepes with the cranberry and vanilla jam, sprinkle with powdered sugar and serve.
To make the cranberry and vanilla jam, pour the cranberries into a saucepan. Add the sugar, lemon juice and seeds from the vanilla bean and cook over low heat for about 20 minutes, skimming off the foam from time to time. Pour the jam while still hot into small glass jars, seal tightly, turn the jars upside down and let them cool.
