HUNGARIAN CREPES WITH PEANUT BUTTER AND JAM: PALACSINTA
Steps:
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar and flour. Set aside for 30 minutes.
- Preheat the oven to 200 degrees and put a platter in the oven to heat.
- In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
- Remove the crepes from the oven. One by one, spread each crjpe with a thin layer of peanut butter and jam and roll up like a cigar. Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
JAM-FILLED CREPES
Categories Berry Breakfast Brunch Dessert Quick & Easy Apricot Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
- Preheat oven to 250°F.
- Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style. Transfer to a heatproof platter and keep warm in oven. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.
CREPES WITH PEANUT BUTTER AND JAM
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 516 calorie, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 215 milligrams, Sodium 339 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 17 grams, Sugar 25 grams
PB AND J CREPES
Provided by Giada De Laurentiis
Time 30m
Yield 8 to 9 crepes
Number Of Ingredients 10
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.
PB & J CREPES
We replaced bread with light crepes in our dressed-up version of an old lunchbox favorite, peanut butter and jelly.
Provided by By Sarah Caron
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER AND JAM CREPE ROLL
Upgrade a kid-friendly lunchtime classic with these easy-to-eat PB & J rolls using our recipe for Simple Crepes. They make a great after-school snack.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Spread a cooled crepe with grape jam and peanut butter. Roll, then slice into rounds with a serrated knife, if desired.
Nutrition Facts : Calories 297 g, Fat 16 g, Fiber 1 g, Protein 9 g
More about "peanut butter jam filled crepes food"
SIMPLE CREPES WITH PEANUT BUTTER AND BANANA
From streetsmartkitchen.com
CHOCOLATE PEANUT BUTTER CUP CREPES - CAFE DELITES
From cafedelites.com
31 BEST PEANUT BUTTER AND JELLY RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
14 BEST CREPE RECIPES | HOW TO MAKE CREPES AT HOME - FOOD …
From foodnetwork.com
BASIC CREPE RECIPE (+ FILLING IDEAS!) - AVERIE COOKS
From averiecooks.com
45 BEST CREPE FILLINGS (FROM SWEET TO SAVORY) - RECIPES.NET
From recipes.net
PEANUT BUTTER & JAM-FILLED CREPES - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
PEANUT BUTTER AND JAM-FILLED CRêPES RECIPE LIST - SALEWHALE.CA
From salewhale.ca
MANITOBA EGG FARMERS - PEANUT BUTTER JAM CREPES
From eggs.mb.ca
PEANUT BUTTER CREPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEANUT BUTTER AND JELLY CREPES - WEELICIOUS
From weelicious.com
PEANUT BUTTER CREPES WITH CINNAMON CREAM CHEESE FILLING
From tarasmulticulturaltable.com
PEANUT BUTTER CREAM FILLED CREPES - SPANGLISH SPOON
From spanglishspoon.com
BEST PEANUT BUTTER FILLED CREPES WITH WARM CHOCOLATE SAUCE …
From alicerecipes.com
PEANUT BUTTER & CRêPES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love