PB and J Crepes

Name: PB and J Crepes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 57 grams 1/2 cup fresh blueberries; 79 milliliters creamy peanut butter, at room temperature; 4 eggs, at room temperature; 118 milliliters flour; 118 milliliters strawberry or raspberry jam; 0 teaspoons fine sea salt; 1 Tbsp sugar; 3 Tbsps unsalted butter, cut into 12 cubes; 237 milliliters whole milk, at room temperature

If you want to add more lacto ovo vegetarian recipes to your collection, PB and J Crepes might be a recipe you should try. This recipe serves 8. This breakfast has 249 calories, 7g of protein, and 13g of fat per serving. It is a very affordable recipe for fans of Mediterranean food. If you have blueberries, sea salt, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Egg

Milk

Salt

Equipment you will use

Blender

Frying 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.

Ingredients you will need

Butter

Equipment you will use

Spatula

Frying Pan

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.

Ingredients you will need

Peanut Butter

Crepes

Spread

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.

Ingredients you will need

Peanut Butter

Blueberries

Spread

Roll

Jam

Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.

Ingredients you will need

Powdered Sugar

Equipment

Blender

Frying Pan

Spatula

Ingredients

Servings:

57grams

1/2 cup fresh blueberries 79milliliters

creamy peanut butter, at room temperature 4

eggs, at room temperature 118milliliters

flour 118milliliters

strawberry or raspberry jam 0teaspoons

fine sea salt 1Tbsp

sugar 3Tbsps

unsalted butter, cut into 12 cubes 237milliliters

whole milk, at room temperature

Recommended wine: Cream Sherry, Port, Champagne, Bordeaux, Moscato Dasti, White Burgundy

Crepes works really well with Cream Sherry, Port, and Champagne. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.