Peanut Butter And Jam Crepe Roll Food

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.

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.

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.

PB AND J CREPES

Steps:

• 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. Using a heat-resistant spatula, 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, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 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 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.

PEANUT BUTTER AND JELLY ROLLS

Steps:

• In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
• In small saucepan, heat 2 cups milk until very warm (120 to 130F); Add warm milk and 1/2 cup peanut putter to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.
• Place dough in greased bowl; cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85F) until light and doubled in size, about 1 hour.
• Grease 2 9-inch square or round cake pans.
• Punch down dough several times to remove all air bubbles.
• Shape into ball; Roll into 18x12-inch rectangle; sprinkle with peanuts.
• Starting with 18-inch side, roll up tightly, pressing edges to seal.
• Cut into 18 slices; place in greased pans.
• Made deep thumbprint in center of each roll; fill each with 1 teaspoon grape jelly.
• Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
• Heat over to 350°F Uncover dough.
• Bake 25 to 35 minutes or until golden brown.
• Cool in pans about 5 minutes; Carefully remove from pans; cool on wire racks.
• In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
• Drizzle over rolls.

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.