Best 7 Pb J Crepes Recipes

PB & J CREPES

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.

PB&J CREPE GIFT BOX RECIPE BY TASTY

Steps:

• In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
• Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
• Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
• Place a crepe on a plate and spread some peanut butter in the center. Fold in the edges to make a small square pouch.
• Top with another crepe, fill with raspberry jam, and fold to make a pouch. Top with one more crepe, fill with peanut butter, and fold.
• Cut another crepe into thin strips, separate the strips, then place a dollop of jam onto the center of each strip and fold each end of the strip to meet the jam in the center. Place the folded strips on top of each other to create a bow.
• Top with a raspberry and place on top of the peanut butter and jam pouches. Repeat with the rest of the crepes.
• Enjoy!

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.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

PB AND J BREAD CRUST PUDDING

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by-9-inch baking pan.
• Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture. Pour into a large bowl, then whisk in the remaining 2 cups milk. Stir in the bread and set aside to soak for about 10 minutes. Pour this mixture into the prepared baking pan. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm. Let cool. Cut into squares to serve.

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.

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.