PEANUT BUTTER & JAM-FILLED CREPES
Homemade crepes are easier to make than you may think. And they're also delicious when you make them with peanut butter and strawberry jam!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 8 servings, 2 filled crepes each
Number Of Ingredients 7
Steps:
- Whisk eggs in large bowl. Gradually beat in flour. Add milk and water; mix well. Add melted butter, beating with whisk until smooth.
- Heat 10-inch heavy skillet sprayed with cooking spray on medium heat. Add 3 Tbsp. batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 min. or until bottom is golden brown; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 16 crepes.
- Spread each crepe with peanut butter and jam; roll up.
Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 18 g, Protein 11 g
HUNGARIAN CREPES WITH PEANUT BUTTER AND JAM: PALACSINTA
Steps:
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar and flour. Set aside for 30 minutes.
- Preheat the oven to 200 degrees and put a platter in the oven to heat.
- In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
- Remove the crepes from the oven. One by one, spread each crjpe with a thin layer of peanut butter and jam and roll up like a cigar. Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
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
JAM-FILLED CREPES
Categories Berry Breakfast Brunch Dessert Quick & Easy Apricot Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
- Preheat oven to 250°F.
- Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style. Transfer to a heatproof platter and keep warm in oven. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.
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
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