Recipe: Peanut Butter & Jelly Crepes by Giada De Laurentiis

Did you know that today is National Peanut Butter and Jelly Day? That’s right—an entire day dedicated to America’s favorite sandwich.

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.





__________________________________________________________________________PB & J Crepes by Giada De Laurentiis
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.



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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.