CREPES WITH PEANUT BUTTER AND JAM
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 516 calorie, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 215 milligrams, Sodium 339 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 17 grams, Sugar 25 grams
PB&J CREPE GIFT BOX RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, large eggs, whole milk, all-purpose flour, salt, natural peanut butter, raspberry jam, fresh raspberries
Provided by Matthew Johnson
Categories Breakfast
Yield 5 servings
Number Of Ingredients 9
Steps:
- In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
- Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
- Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
- Place a crepe on a plate and spread some peanut butter in the center. Fold in the edges to make a small square pouch.
- Top with another crepe, fill with raspberry jam, and fold to make a pouch. Top with one more crepe, fill with peanut butter, and fold.
- Cut another crepe into thin strips, separate the strips, then place a dollop of jam onto the center of each strip and fold each end of the strip to meet the jam in the center. Place the folded strips on top of each other to create a bow.
- Top with a raspberry and place on top of the peanut butter and jam pouches. Repeat with the rest of the crepes.
- Enjoy!
Nutrition Facts : Calories 833 calories, Carbohydrate 85 grams, Fat 44 grams, Fiber 5 grams, Protein 27 grams, Sugar 28 grams
PB & J CREPES
We replaced bread with light crepes in our dressed-up version of an old lunchbox favorite, peanut butter and jelly.
Provided by By Sarah Caron
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In blender, place egg, milk, flour, olive oil and salt. Cover; blend on medium speed 10 seconds, stopping blender frequently to scrape sides, until smooth. Place covered blender container with batter into refrigerator 30 minutes to chill batter.
- When batter is chilled, spray 6 to 8-inch nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. For each crepe, pour 3 tablespoons batter into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook, turning once, until lightly browned, 1/2 to 1 minute. Repeat with remaining batter, spraying skillet as needed. Remove cooked crepes to wooden cutting board.
- Continue until all the batter has been used.
- Finally, spread a layer of peanut butter down the center of each crepe. Add a line of jam next to it. Fold the crepe. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER AND JAM CREPE ROLL
Upgrade a kid-friendly lunchtime classic with these easy-to-eat PB & J rolls using our recipe for Simple Crepes. They make a great after-school snack.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Spread a cooled crepe with grape jam and peanut butter. Roll, then slice into rounds with a serrated knife, if desired.
Nutrition Facts : Calories 297 g, Fat 16 g, Fiber 1 g, Protein 9 g
PB&J CRêPES
The kids will love these crêpes filled with peanut butter, jam (or use jelly!) and fresh fruit. Makes for a fun Saturday morning breakfast.
Yield Serves: 16
Number Of Ingredients 8
Steps:
- Combine eggs, milk and melted butter in a large bowl. Beat well. Add flour and salt. Beat again until mixture is smooth. Refrigerate batter for one hour. Stir.
- Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
- Pour about ¼ cup (60 mL) of batter into pan all at once. Quickly tilt and rotate pan to coat the bottom of the pan with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula and cook 15 seconds longer.
- Transfer to a plate. Repeat with remaining batter.
- Separate crêpes with pieces of waxed paper. Add more cooking spray if needed.
- Filling
- In a small bowl, combine peanut butter and jam. Spread 2 to 3 tsp (10 to 15 mL) of peanut butter mixture on each crêpe. Top with fresh fruit. Fold crêpe into triangle or roll up into tubes. Serve warm.
Nutrition Facts :
EASY CREPES WITH BRANDY
This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
Provided by Judy Kagan
Time 45m
Yield Makes approximately 12-15 crepes
Number Of Ingredients 11
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.
PBJ CREPES
Provided by Catherine McCord
Categories Kid-Friendly Lunch Jam or Jelly Peanut Butter Weelicious Small Plates
Yield 4-6 servings
Number Of Ingredients 3
Steps:
- 1. Make crepes per recipe directions and place on a plate.
- 2. Spread one heaping tablespoon of peanut butter on one crepe and then spread with 1 heaping tablespoon of preserves on top.
- 3. Repeat with remaining crepes.
- 4. Roll crepe into a log and slice to serve.
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