PEANUT BUTTER & JELLY CREPE

JHS

Yield: 1 portion
Portion Size: 1 filled crepe
Change yield to  

Ingredients:SKU:Measure:
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  

Preparation:

  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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Nutrition Facts
Serving Size 1 filled crepe
Servings Per Recipe 1 portion
Amount per Serving
Calories
599
% Daily Value*
Total fat
59%
38 g
Saturated fat
61%
12 g
Cholesterol
27%
82 MG
Sodium
14%
345 MG
Carbohydrate
18%
53 g
Dietary fiber
15%
4 g
Sugars
4%
40 g
Protein
22%
11 g
Vitamin A
11%
• Vitamin C
13%
Calcium
13%
• Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet