Making PB&J… The Little Bit Schmancy Way.

I woke up Sunday morning to my two+ year old nephew tickling my eyes. Then he snuggled with me for an hour. Frankly, there are few things in the world as delicious. We let my sister sleep in a little (much deserved!) and we went downstairs to read (the same book 3 times, of course), play, and most important to both of us – EAT.

Noah is definitely my nephew. His deep appreciation for food makes me beam with pride. Like me, if he likes something he insists you have a bite. Try it, try it. It yummy. When I told Noah I was making a special pb&j for breakfast, his face lit up. Crêpes with peanut butter and jam. Nono eat, he said. And it was so yummy, he made me have a bite of his and I made him have a bite of mine.

Crêpes with Peanut Butter and Jam
Food Network Magazine, April 2012

4 large eggs
1 cup milk (I used Lactaid)
1/2 cup all-purpose flour
1 tbs sugar
1/8 tsp fine seasalt
3 tbs of unsalted butter, cut into 10 cubes
1/2 cup creamy peanut butter, at room temp
1/3 cup strawberry, raspberry, or blackberry jam
1/2 cup blueberries
Confectioners’ sugar, for dusting

1. Combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter.

2. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in 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 crêpes over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crêpes on top of each other as they are ready. Should make 8-9 crêpes. (If you have helpers in the kitchen, I’d make and serve them as they come off the pan. The hotter the better.)

3. Add 1 tbs of peanut butter (I eyeballed this) to each crêpes and spread evenly over the crêpes, leaving a 1/2 inch border. Spread  2 teaspoons of jam over pb. Line 6 blueberries along the center of each crêpes. Fold the crêpes in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape.

4. Dust with confectioners’ sugar.

This recipe's ratio for 1/4 cup batter in a 10 inch pan is perfect for thin, easy crepes.