Peanut Butter & Jelly Crepes

I have made peanut butter and jelly crepes with different recipes. Yes, I had substitute one cup of milk with one cup of water to not water down the batter and vanilla. So, when making any batter like for pancakes, crepes, or for anything, muffins, use water and to add flavour use vanilla, because milk adds flavour to the batter. I had tried to make this recipe as lactose-friendly as possible. 

Total: 35 min
Active: 25 min
Yield: 4 servings
Level: Easy

https://www.instagram.com/p/BVdYKonlLf3/

Ingredients

  • 4 eggs
  • 1 cup of water
  • 1 tsp of vanilla
  • 1 tablespoon of brown sugar
  • 1/8 teaspoon fine sea salt
  • 1/2 cup creamy peanut butter, at room temperature
  • 1/3 cup strawberry or raspberry jam

Directions

In a mixing medium or large mixing bowl, combine the eggs, water, vanilla, brown sugar and salt. Blend until the mixture forms a smooth batter. With your crepe maker that is heated or heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. If you have crepe maker, you don’t need any butter to prevent your crepe maker from sticking. A crepe maker won’t stick  Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. I had used half the cup of a 2/3 cup of batter. I had found that it created the right amount of batter to create the correct thickness of a crepe. Cook for 1 minute, until set and slightly browned. Repeat with the remaining batter (and butter), stacking the crepes on top of each other on a plate as they are ready. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners’ sugar. 

The recipe I had used is a revised version of Giada de Laurentiis‘.

Hope you enjoy! Do you have a crepe that is your favourtie?

Have a good day!

Stacey

 

 

 

In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners’ sugar.

Photograph by Kat Teutsch

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s