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1
Stir together yeast, 1 teaspoon sugar, and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast, sugar, and warm water.)
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2
Transfer yeast mixture to a blender and add flour, salt, milk, and remaining 2 tablespoons sugar, then blend until combined. Pour into a bowl and cover with a kitchen towel. Let stand in a warm, draft-free place until almost doubled in bulk, about 1 hour. Return mixture to blender and add eggs and 2 tablespoons butter. Blend until smooth.
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3
Lightly brush a 10-inch nonstick skillet with melted butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly.) Return skillet to heat and cook crepe until underside and edges are just set and golden, about 1 1/2 minutes. (Loosen edge of crepe with a heatproof rubber spatula to check.) Flip crepe over carefully with your fingertips. Cook until other side is golden, about 1 minute more. Transfer crepe to a plate. Brush skillet with more melted butter and make 7 more crepes in same manner, stacking them as made and brushing skillet between each crepe.
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4
Puree preserves and lemon juice in a food processor until smooth. Spread 1/2 tablespoon preserves on a crepe and fold in eighths to form a triangle. Repeat with remaining preserves and crepes.
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5
Brush a 12-inch heavy skillet with remaining butter and arrange crepes in 1 layer with points at center of skillet. Cook over moderate heat until crepes are beginning to brown, 1 to 2 minutes, then flip crepes over with a spatula and cook 1 minute more. Transfer to a platter and dust with confectioners sugar.
