Kick off the start of school in a fun, new way with our PB & J Crepes. With each bite, your kiddos will enjoy the soft crepe, rich peanut butter, and fruity jam. As they chat animatedly about the day ahead, fueled and excited for the new school adventures, this breakfast will become a favorite part of their morning routine.
Directions
In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter.
Heat a 10-inch nonstick skillet over medium-low heat.
Melt one cube of butter in the 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 one minute, until set and slightly browned.
Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over cooking for another minute.
Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready.
Add a tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border.
Spread two teaspoons of strawberry jam over the peanut butter.
Line about six blueberries along the center of each crepe.
Fold the crepe in half over the blueberries. Fold the two ends inward and roll into a tube shape.
Repeat with the remaining ingredients.
Cut each crepe in half, arrange them on a plate, and dust with powdered sugar.
