Pb J Crepes Recipes

PB & J CREPES

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.

PBJ CREPES

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.

PB&J CREPES

Steps:

• 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 pan. Add ¼ 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 crêpes over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crêpes on top of each other as they are ready. Should make 8-9 crêpes. (If you have helpers in the kitchen, I'd make and serve them as they come off the pan. The hotter the better.)
• Add 1 tbs of peanut butter (I eyeballed this) to each crêpes and spread evenly over the crêpes, leaving a ½ inch border. Spread 2 teaspoons of jam over pb. Line 6 blueberries along the center of each crêpes. Fold the crêpes in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape.
• Dust with confectioners' sugar.

CREPES WITH PEANUT BUTTER AND JAM

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.

PB&J CRêPES

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.

PB&J CREPE GIFT BOX RECIPE BY TASTY

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!

PEANUT BUTTER AND JAM CREPE ROLL

Steps:

• Spread a cooled crepe with grape jam and peanut butter. Roll, then slice into rounds with a serrated knife, if desired.