0
Mrs. Ruth's Jam-Stuffed Crepes with Citrus Zest

Mrs. Ruth's Jam-Stuffed Crepes with Citrus Zest

Crepes are one of those things that look impossibly elegant and are actually quite forgiving once you get the hang of the pan. Fill them with Mrs. Ruth's Orange Fig Marmalade — its deep fig sweetness and bright citrus notes do all the flavor work — fold them into neat triangles, and finish with a dusting of fresh orange zest and powdered sugar. The result is a brunch dish or dessert that looks like it came from a Parisian café and takes about 60 minutes start to finish.

Prep Time: 10 minutes | Rest Time: 30 minutes | Cook Time: 20 minutes | Total Time: 60 minutes | Servings: 4 (makes 8–10 crepes)

Ingredients

Crepe Batter

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1¼ cups whole milk
  • 2 tablespoons unsalted butter, melted, plus more for the pan
  • 1 tablespoon sugar
  • Pinch of kosher salt
  • 1 teaspoon pure vanilla extract

Filling & Finishing

  • ¾ cup Mrs. Ruth's Orange Fig Marmalade
  • Zest of 1 large orange (plus extra for garnish)
  • Powdered sugar for dusting
  • Optional: a dollop of crème fraîche or whipped cream alongside

Directions

  1. Make the batter: Whisk together flour, eggs, milk, melted butter, sugar, salt, and vanilla until completely smooth. Let the batter rest for 15 minutes at room temperature — this relaxes the gluten and gives you more tender crepes.
  2. Cook the crepes: Heat a 9–10 inch non-stick skillet or crepe pan over medium heat. Brush lightly with butter. Pour about ¼ cup of batter into the center and immediately swirl the pan to spread it into a thin, even circle. Cook for 60–90 seconds until the edges look dry and the bottom is lightly golden. Flip and cook 20–30 seconds more. Transfer to a plate and repeat with remaining batter.
  3. Fill and fold: Spread about 1½ tablespoons of Orange Fig Marmalade over one half of each crepe. Fold in half, then fold again into a triangle. Arrange on a serving plate.
  4. Finish: Dust generously with powdered sugar and fresh orange zest. Serve immediately with crème fraîche or whipped cream alongside if desired.

Tips & Notes

  • Rest the batter: Don’t skip the 15-minute rest. It makes a noticeable difference in texture — the crepes will be more tender and less likely to tear.
  • The first crepe is always a test: The first one rarely comes out perfectly — it’s just seasoning the pan. Eat it as a cook’s snack and carry on.
  • Keep warm: Stack finished crepes on a plate set over a pot of simmering water, covered loosely with foil, to keep them warm while you cook the rest.
  • Make ahead: Crepes can be made up to 2 days in advance, stacked with parchment between each one, wrapped, and refrigerated. Warm gently in a dry pan before filling.

Flavor Pairings We Love

  • Mrs. Ruth's Orange Fig Marmalade → orange zest, crème fraiche, toasted walnuts, dark chocolate, brie
  • Mrs. Ruth's Balsamic Fig Jam → lemon zest, mascarpone, fresh figs, honey, thyme
  • Strawberry Strawberry Lemonade Jam → lime zest, whipped cream, fresh strawberries, mint
Two lacquered salmon fillets with a caramelized Mrs. Ruth's Roasted Pineapple Habanero Chutney glaze, topped with sliced scallions and sesame seeds, served alongside steamed jasmine rice with fresh pineapple and the chutney jar on a white marble surface Previous

Mrs. Ruth's Jam Glazed Salmon

Next

Mrs. Ruth's Jam Popsicles

Creamy blush pink Mrs. Ruth's Jam Popsicles scattered casually on a white marble surface with fresh raspberries, strawberries, and mint leaves, alongside a jar of Mrs. Ruth's Red Ruby Jam
Back To Recipes