Ingredients
Scale
- 4 large eggs
- 1 cup milk (I used Lactaid)
- 1/2 cup all-purpose flour
- 1 tbs sugar
- 1/8 tsp fine seasalt
- 3 tbs of unsalted butter, cut into 10 cubes
- 1/2 cup creamy peanut butter, at room temp
- 1/3 cup strawberry, raspberry, or blackberry jam
- 1/2 cup blueberries
- Confectioners’ sugar, for dusting
Instructions
- 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 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 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 1/2 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.