| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 to 9 crepes |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 251 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 94 mg |
| Sodium | 89 mg |
Reviews
These were excellent crepes. They were light and just the right texture. I see that there hasn’t been a review done in over a decade. It is definitely time to take the dust off of this crepe recipe. I have been in search of the perfect crepe and I have found it! For those reviews that said that it needed more flavor, a touch of vanilla might satisfy their palate. These crepes would go well with any filling of your choice.
Very tasty. But I wasn’t a big fan of the crêpes themselves. I added a bit of vanilla after tasting the first couple. Another recipe I’ve used that was remarkably different used: 1 1/2 C milk, 3 egg yolks, 1 tbsp vanilla extract, 1 1/2 C flour, 2 tbsp sugar, 1/2 tsp salt, 5 tbsp butter. The PB&J is a fun variation.
These crepes are delicious! I have made various fillings with the crepe batter and the end products are always fabulous! it is a good way to get children in the kitchen to help with filling as well. Giada, I love you!
These were a hit at my New Year’s Eve party! They are excellent when fresh, but don’t keep very well as left overs.
This was a wonderful recipie and I will defintly use it again and again.
It was a little hard to flip the crepe without it rolling over on itself. I tried to make it flat and of course burned my fingers a little bit. First time ever trying to make crepes but I think I did pretty good.
These were so yummy! I substituted whole wheat flour, 2% milk, brown sugar, and non-stick cooking spray. Everything was still delicious!
I made this in a jiffy. I left some milk out overnight. But in the morning, I was afraid the milk was spoiled. So, I just microwaved one cup of milk for like thirty minutes. The crepes turned out wonderfully. They were just like the ones I ate at Quebec and Montreal!
I actually filled them with fresh strawberries and Nutella. This recipe is fast and easy. I had never made crepes before and they turned out perfect. We will definitely be making these again!
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