There are no letters—or tastes—that go together quite like PB & J. A quintessential childhood combo, peanut butter and jelly (or jam) instantly bring us back to our brown bag lunchroom days. And even though we’ve outgrown no-crust sandwiches made by Mom, we could never outgrow PB & J.
For a grown-up version of the classic, we looked to the always-inventive Giada De Laurentiis. Giada’s PB & J crepes are sweet, sophisticated and easy to make—a perfect recipe for breakfast, brunch and even a brown bag lunch.
Makes 8 to 9 crepes
What You’ll Need
4 eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup flour
1 tablespoon sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
1/3 cup creamy peanut butter, at room temperature
1/2 cup strawberry or raspberry jam
1/2 cup (2 ounces) fresh blueberries
Powdered sugar, for dusting
What You’ll Do
STEP 1: In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter.
STEP 2: 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.
STEP 3: 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.
STEP 4: 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.
STEP 5: 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.
STEP 6: Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.
Disclosure: I did not receive any products nor was paid for this post. I was provided info from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.