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Categories:
eggs milk all-purpose sugar salt unsalted butter peanut butter strawberry fresh blueberries confectioners
Viewed: 17 - Published at: 8 years agoIngredients
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 10 cubes
- 1/2 cup creamy peanut butter, at room temperature
- 1/3 cup strawberry or raspberry jam
- 1/2 cup (2 ounces) fresh blueberries
- Confectioners' sugar, for dusting
Method
- 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.
- Photograph by Kat Teutsch
