Pb J Crepes Food

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.

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.

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.

PB & J BARK

Steps:

• Line a quarter baking sheet with parchment paper and set aside.
• Put the peanut butter pumpkins and butter in a small bowl that sits comfortably over a small saucepan filled with a couple inches of water. Bring the water to a boil and whisk until melted and completely smooth. Add the chocolate nuggets and melt until completely smooth.
• Spread the chocolate into an even layer onto a parchment lined baking sheet. Decoare with the chopped peanut butter cups, M&M's and fruit gummies and allow to set until firm in the refrigerator or freezer, about 35 minutes. Break into pieces and enjoy!

PEANUT BUTTER & JAM-FILLED CREPES

Steps:

• Whisk eggs in large bowl. Gradually beat in flour. Add milk and water; mix well. Add melted butter, beating with whisk until smooth.
• Heat 10-inch heavy skillet sprayed with cooking spray on medium heat. Add 3 Tbsp. batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 min. or until bottom is golden brown; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 16 crepes.
• Spread each crepe with peanut butter and jam; roll up.

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!

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.