Yield: 1 portion
Portion Size: 1 filled crepe

Ultragrain Crepes
Milk - 2% 1 cup
Eggs 3 ea
Unsalted butter, melted 4 tbsp
Salt 1/2 tsp
Ultragrain® All Purpose FlourNaN 1 cup

Peanut Butter & Jelly Crepe
Ultragrain Crepe, prepared 1 ea
J. Hungerford Smith® Peanut Butter Topping27000 25640 1-1/2 oz
J. Hungerford Smith® Sliced Strawberry Topping27000 118001-1/2 oz
Vanilla ice cream 3 oz
Confectioners' sugar, for garnish  


  1. 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
  2. To prepare Peanut Butter & Jelly Crepe, spread toppings on crepe. Fold crepe over and place in freezer until set.
  3. Cut into triangles. Serve on chilled plate with ice cream; sprinkle with sugar.
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