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1
In a blender or small food processor blend flour, milk, water, egg, 1 tablespoon of butter, and a pinch salt 5 seconds.
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2
Turn off motor and scrape down sides of container.
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3
Blend batter 20 seconds more.
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4
Transfer batter to a bowl and let stand, covered, 15 minutes.
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5
Heat a 6- to 7-inch crepe pan (preferably cast iron) over moderate heat until hot.
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6
Brush pan lightly with additional butter and heat until hot but not smoking.
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7
Remove pan from heat.
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8
Stir batter and half fill a 1/4-cup measure with it.
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9
Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl.
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10
Return pan to heat and loosen edge of crepe with a spatula.
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11
Cook crepe until underside is browned lightly.
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12
Turn crepe and brown other side lightly.
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13
Transfer crepe to a plate.
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14
Make more crepes with remaining batter in same manner, brushing pan lightly with additional butter as necessary.
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15
Preheat broiler.
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16
Divide cream cheese and jelly among crepes.
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17
Fold each crepe into quarters and arrange, overlapping slightly, in a buttered shallow flameproof dish.
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18
Brush crepes lightly with additional butter and sprinkle with sugar.
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19
Broil crepes under broiler about 4 inches from heat 1 minute, or until bubbling and golden.
