PEANUT BUTTER & JELLY CREPE
Yield Portion Size
| 1 cup |
Milk - 2%
|
| 3 ea |
Eggs
|
| 4 tbsp |
Unsalted butter, melted
|
| 1/2 tsp |
Salt
|
| 1 cup |
Ultragrain® All Purpose Flour
|
| 1 cup |
Ultragrain® All Purpose Flour
|
| 1 ea |
Ultragrain Crepe, prepared
|
| 1-1/2 oz |
J. Hungerford Smith® Peanut Butter Topping
|
| 1-1/2 oz | |
| 3 oz |
Vanilla ice cream
|
|
Confectioners' sugar, for garnish
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 133 mg | 13% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 82 mg | 27% |
| Total Fat | 38 g | 59% |
| Iron | 0 mg | 2% |
| Potassium | 204 mg | 0% |
| Calories | 599 kcal | 30% |
| Sodium | 345 mg | 14% |
| Protein | 11 g | 22% |
| Polyunsaturated Fat | 1 g | 3% |
| Saturated Fat | 12 g | 61% |
| Sugars | 40 g | 4% |
| Dietary Fiber | 4 g | 15% |
| Vitamin C | 8 mg | 13% |
| Vitamin A | 526 iu | 11% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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
-
Step 2
To prepare Peanut Butter & Jelly Crepe, spread toppings on crepe. Fold crepe over and place in freezer until set.
-
Step 3
Cut into triangles. Serve on chilled plate with ice cream; sprinkle with sugar.
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