Icelandic Crêpes

In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined. Create a well in the center and add the eggs, then gradually pour in the milk while whisking to form a smooth, lump-free batter.

Melt the butter and whisk it into the batter until fully incorporated. Allow the batter to rest so the ingredients hydrate and the texture becomes silky.

Heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with a small amount of butter. The pan is ready when a drop of batter sizzles gently on contact.

Pour a small ladleful of batter into the center of the pan and immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook until the edges begin to look dry and the underside is lightly golden.

Flip the crêpe carefully using a thin spatula and cook the second side for about 30 seconds until lightly colored. Transfer to a plate and repeat with the remaining batter, lightly buttering the pan between each crêpe as needed.

Whip the cream to soft peaks using a hand mixer or whisk, adding a small amount of sugar if desired for a lightly sweetened finish.

Spread a generous spoonful of whipped cream and jam across the center of each warm crêpe. Roll or fold the crêpe into a cylinder or triangle and serve immediately.