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PB&J Crêpes

PB&J Crêpes

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This “crêpey” take on the classic PB&J is a lovely grown up breakfast that works for all generations.
By Kim Hamill

I woke up Sunday morning to my two+ year old nephew tickling my eyes. Then he snuggled with me for an hour. Frankly, there are few things in the world as delicious. We let my sister sleep in a little (much deserved!) and we went downstairs to read (the same book 3 times, of course), play, and most important to both of us – EAT.

Noah is definitely my nephew. His deep appreciation for food makes me beam with pride. Like me, if he likes something he insists you have a bite. Try it, try it. It yummy. When I told Noah I was making a special pb&j for breakfast, his face lit up. Crêpes with peanut butter and jam. Nono eat, he said. And it was so yummy, he made me have a bite of his and I made him have a bite of mine.

See Also

PB&J Crepes
 
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Ingredients
  • 4 large eggs
  • 1 cup milk (I used Lactaid)
  • ½ cup all-purpose flour
  • 1 tbs sugar
  • ⅛ tsp fine seasalt
  • 3 tbs of unsalted butter, cut into 10 cubes
  • ½ cup creamy peanut butter, at room temp
  • ⅓ cup strawberry, raspberry, or blackberry jam
  • ½ cup blueberries
  • Confectioners’ sugar, for dusting
Instructions
  1. Combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter.
  2. 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.)
  3. 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.
  4. Dust with confectioners’ sugar.
For a step-by-step crepe tutorial, check out my site here.

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