Your family will love these lacy heart-shaped, jam-filled crepes. Be mine!
How’s that for a lovely treat!
I was inspired by Colleen at Pretty Pruden who made some pretty stunning lacy crepes! I tried to follow her example, but I found them too tricky and finnicky.
It took some time to figure out how to hold the squeeze bottle, what the correct temperature to have the pan at and how to make the little dots around the edge look like dots not globs. I suspect the nozzle on my squeeze bottle was a little bigger than Colleen’s because I actually had to thicken my batter so I could better control it. After some fiddling, I finally got some half decent hearts.
In a quest for something a little easier, less frustrating and faster, I decided to make lacy, heart-shaped jam-filled crepes. That way, I’d only have to make half the crepes into beautiful lacy masterpieces – the other half could just be solid heart shaped crepes. I also chose much simpler zig zag designs.
If you think all this is just too much but you still want a cute heart shaped treat, try heart shaped French Toast!
Here’s the recipe followed by a video and a few helpful hints. Good luck!
Heart-Shaped Lacy Jam-Filled Valentine’s Day Crepes
- 2 egg
- 1 1/2 cups milk
- 1 tbsp canola oil
- 1 1/2 cups flour
- 1/4 tsp salt
- Additional Ingredients
- 2/3 cup jam
- 1 tbsp icing sugar
- In a medium sized bowl beat eggs.
- Beat in milk and oil.
- Add in flour and salt.
- Mix well to break up any lumps.
- Pour mixture through fine mesh sieve to remove any remaining lumps. This is only necessary if pouring batter through the nozzle of a pastry bag or squeeze bottle. If you're just making regular crepes, those little lumps aren't an issue.
- Pour batter into squeeze bottle.
- Heat a lightly greased skillet to medium heat.
- Remove skillet from heat while you are pouring or squeezing your heart shaped, lacy and solid designs onto the skillet.
- Return skillet to heat and brown both sides. Watch carefully!
- Have two oven proof plates ready, one to hold the lacy hearts and one to hold the solid hearts. Keep warm in a 200°F oven.
- Repeat this process with entire batter, greasing pan as needed and ensuring you have half lacy hearts and half solid hearts.
- Assemble your crepes by spreading a layer of jam on the solid hearts and topping with the lacy hearts.
- Sprinkle with a dusting of icing sugar.
I found it easiest to draw a heart shape first and then add the decorative touches.
Yield 16 individual crepes or 8 jam filled double layered crepes
How to Make Heart Shaped Crepes
Here’s a short video showing the highlights of making these crepes.
- Mix your batter and pour through a fine mesh sieve to remove any small lumps that might get stuck in the tip of your squeeze bottle. Pour batter into squeeze bottle or pastry bag. You might be able to do this with a sandwich baggy with a tiny snip in one corner – but it might be tricky to keep control.
- Keep pan on low to medium heat. For the first few crepes, you may even want to do your design with the pan off the heat.
- Control the flow of batter from the squeeze bottle by holding a finger over the tip.
- Keep crepes warm in the oven while you’re making them and try to make sure you have equal amount of tops and bottoms.
It will likely take you a few tries to get the hang of it. My advice, keep your heat low to medium and don’t make your lines too skinny or they’ll break when you flip the crepe. Don’t worry if your heart does break (um, you know what I mean!), you can still make it work when you make your final jam filled hearts and cover it with icing sugar. And listen, everybody is going to love these so much, they won’t even notice. They’ll just know you did something special for them, and then they’ll quickly gobble them all up!
Spread a layer of your favorite jam on the solid heart. I used Raspberry Mint Jam but I’ve also used chia seed strawberry spread, seedless raspberry jam and Strawberry Rhubarb Freezer Jam. Place the lacy heart on top of the jam covered heart.
Just before serving sprinkle with a fine dusting of icing sugar.
Voila, a fun, easy way to say I love you and I love crepes!
Alrighty, I have to know – would you ever make these or are these a little too much? If you do ever make them, let me know. Drop me a line or post a photo on Instagram. Add #getgettys so I can admire your work!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.