PEANUT BUTTER & JELLY CREPE
PEANUT BUTTER & JELLY CREPE

PEANUT BUTTER & JELLY CREPE

Yield
1 portion
Portion Size
1 filled crepe
Ingredients: Measure:
Milk - 2%
1 cup
Eggs
3 ea
Unsalted butter, melted
4 tbsp
Salt
1/2 tsp
Ultragrain® All Purpose Flour
1 cup
Ultragrain® All Purpose Flour
1 cup
Ultragrain Crepe, prepared
1 ea
1-1/2 oz
1-1/2 oz
Vanilla ice cream
3 oz
Confectioners' sugar, for garnish

Directions

  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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