PEANUT BUTTER & JELLY CREPE
Yield: 1 portion
Portion Size: 1 filled crepe
|Milk - 2%||1 cup|
|Unsalted butter, melted||4 tbsp|
|Ultragrain® All Purpose Flour||NaN||1 cup|
Peanut Butter & Jelly Crepe
|Ultragrain Crepe, prepared||1 ea|
|J. Hungerford Smith® Peanut Butter Topping||27000 25640||1-1/2 oz|
|J. Hungerford Smith® Sliced Strawberry Topping||27000 11800||1-1/2 oz|
|Vanilla ice cream||3 oz|
|Confectioners' sugar, for garnish|
© ConAgra Foodservice. All Rights Reserved.
- To prepare Ultragrain Crepes, mix together milk, eggs, butter and salt. Add flour; blend until smooth. Heat a 10" nonstick saute pan over low heat; brush lightly with additional butter. Pour a 2-1/2 oz ladle of batter into pan; rotate in a circular motion to distribute batter evenly. Cook until golden; turn and cook until golden on second side. Yield: 16 crepes
- To prepare Peanut Butter & Jelly Crepe, spread toppings on crepe. Fold crepe over and place in freezer until set.
- Cut into triangles. Serve on chilled plate with ice cream; sprinkle with sugar.