Who doesn't love PB and J? Possibly the only better combination is PB and C (peanut butter and chocolate). So I was excited to see these as the two ingredients for this month's Improv Challenge.
There are lots of fun things you can do with peanut butter and jelly, but it was easy for me to choose a crepe application - I love crepes and it's so fun to try new fillings!
For the crepes, combine the milk, eggs, flour,
sugar
and salt and whisk super well until there are no lumps. If you like, you can process this mixture in a blender until it's super smooth. (I'm not that picky, but if your blender is easily accessible, go for it!)
Now heat a small skillet over medium low heat melt a small piece of butter in it. Pour in about 1/4 cup batter,
and tilt the skillet so that the batter coats the bottom of the pan. Let this cook for about a minute, then use a spatula to lift up the edges of the crepe
and carefully flip it over. If it's hard to pull up, it's probably not ready. The crepe will start to release a little bit from the pan when it's done.
Cook on this opposite side for another minute,
then remove the crepe to a plate. Repeat with the remaining butter and batter. Now, fill 'em up! Spread the peanut butter down the middle (I used chunky cause it was all I had but creamy would be easier to spread!)
then add the jam
and the blueberries.
Now fold over the edges
to roll up the crepe.
Top with additional blueberries and sprinkle with powdered sugar. Yum. Yum. Yum.
Unfortunately, I can't get the linky to work, so head on over to Kristen's to see all kinds of great peanut butter and jelly combos!
One year ago: Cherry Coffeecake
Two years ago: Shrimp Melts
Three years ago: Carrot Cake
Find more great recipes at It's a Keeper, Full Plate Thursday and Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Feed Your Soul, Foodie Frrrrrrriday, Ingredient Spotlight.
Peanut Butter and Jelly Crepes
4 eggs
1 cup milk
1/2 cup flour
1 Tbsp. sugar
1/8 tsp. salt
3 Tbsp. butter, cut into 12 cubes
1/3 cup creamy peanut butter
1/2 cup raspberry jam (or your favorite kind)
1/2 cup fresh blueberries
Powdered sugar, for dusting
In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or 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 until set and slightly browned, about 1 minute. Carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.
Add 1 tablespoon of peanut butter to each crepe and spread down the middle of the crepes. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the edges into the center. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve. Makes 4-6 servings.
Who doesn't love PB and J? Possibly the only better combination is PB and C (peanut butter and chocolate). So I was excited to see these as the two ingredients for this month's Improv Challenge.
There are lots of fun things you can do with peanut butter and jelly, but it was easy for me to choose a crepe application - I love crepes and it's so fun to try new fillings!
For the crepes, combine the milk, eggs, flour,
sugar
and salt and whisk super well until there are no lumps. If you like, you can process this mixture in a blender until it's super smooth. (I'm not that picky, but if your blender is easily accessible, go for it!)
Now heat a small skillet over medium low heat melt a small piece of butter in it. Pour in about 1/4 cup batter,
and tilt the skillet so that the batter coats the bottom of the pan. Let this cook for about a minute, then use a spatula to lift up the edges of the crepe
and carefully flip it over. If it's hard to pull up, it's probably not ready. The crepe will start to release a little bit from the pan when it's done.
Cook on this opposite side for another minute,
then remove the crepe to a plate. Repeat with the remaining butter and batter. Now, fill 'em up! Spread the peanut butter down the middle (I used chunky cause it was all I had but creamy would be easier to spread!)
then add the jam
and the blueberries.
Now fold over the edges
to roll up the crepe.
Top with additional blueberries and sprinkle with powdered sugar. Yum. Yum. Yum.
Unfortunately, I can't get the linky to work, so head on over to Kristen's to see all kinds of great peanut butter and jelly combos!
One year ago: Cherry Coffeecake
Two years ago: Shrimp Melts
Three years ago: Carrot Cake
Find more great recipes at It's a Keeper, Full Plate Thursday and Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Feed Your Soul, Foodie Frrrrrrriday, Ingredient Spotlight.
Peanut Butter and Jelly Crepes
4 eggs
1 cup milk
1/2 cup flour
1 Tbsp. sugar
1/8 tsp. salt
3 Tbsp. butter, cut into 12 cubes
1/3 cup creamy peanut butter
1/2 cup raspberry jam (or your favorite kind)
1/2 cup fresh blueberries
Powdered sugar, for dusting
In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or 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 until set and slightly browned, about 1 minute. Carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.
Add 1 tablespoon of peanut butter to each crepe and spread down the middle of the crepes. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the edges into the center. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve. Makes 4-6 servings.
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