Dedication Has No Limitation

Crepes with Peanut Butter


Sunday Breakfast


4 Large Eggs
1 Cup Whole Milk
1/2 Cup All Purpose Flour
1 Tablespoon Sugar
1/8 Teaspoon Fine SeaSalt
3 Tablespoon
UnSalted Butter
1/2 Cup Creamy Peanut Butter
1/3 Cup Strawberry Jam
1/2 Cup Fresh Blueberries


Blend eggs, milk, flour, sugar & salt until it forms a smooth batter.
Heat a 10-inch nonstick skillet on medium heat and melt a cube of butter.
Add 1/4 cup of the batter and tilt the pan to form an even coating on the pan.
Until it’s set and slightly browned, carefully flip the crepe with a spatula.
Repeat this process with the remaining batter.
Spread 1 tablespoon of peanut butter evenly onto each crepe while leaving a 1/2 inch border. Spread 2 teaspoons of jam over the peanut butter and line 5 to 6 blueberries along the centre of each crepe.
Fold the crepe in half over the blueberries, the two ends inward, and continue to roll into the shape of a tube.

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