Uncle Roy’s Peanut Butter & Jelly Crepes

Uncle Roy’s Peanut Butter & Jelly Crepes
Ingredients: Prepared crepes. (Recipe to follow) Two crepes for each person if for a meal like
breakfast, or one for each person, if a desert; Peanut Butter; Jelly this is where I use the kid’s favorite,
but it’s your choice – jams or preserves are OK, but no marmalade ; Vanilla Ice Cream or Whipped
Cream for the top. (Ice cream is really the best, but if you’re watching the old waistline, use a low
calorie whipped cream from a pressurized can is OK), but if you use Chill Whip from a plastic tub, please
send this and all other recipes back to me immediately. Then head down to the local IHOP and stand in
line and pay them to eat their stuff, but don’t come whining to me about the cost or the flavor.
Crepe Recipe: The nice thing about this is that they can be made ahead of time like the day before. Just
pop ‘em in a microwave for a few seconds to heat up prior to serving. They are best served warm, even
hot. 1 cup all purpose flour; 1½ cups milk, (1% or 2% is OK but whole is better tasting; but I’m not going
to browbeat you over it. We all have to make allowances in life); 2 eggs; 2 tablespoons sugar; 1
tablespoon cooking oil; 1/8 teaspoon salt. In a bowl, combine flour, milk, eggs, sugar, oil and salt. (I
got this from a recipe book. You would think they would say combine all the ingredients in a bowl). Mix
well, and set aside for a few minutes to rest. (The batter is supposed to rest, but if all that mixing
tuckered you out, you can rest for a few minutes, too.) Lightly grease a 6” skillet, or use a crepe pan.
(They’re really neat!) Heat the pan and remove from heat. Spoon in batter (about 2 table spoons) and
return to heat swirling the pan to cover it with the mixture. Brown on one side, (kind of like a pancake,
but remember, these are really thin. Flip it if you like, or simply invert on a piece of paper toweling to
separate the crepes. Repeat until batter is gone. Grease the skillet if necessary slightly between crepes.
I use a wad of paper towel with cooking oil on it. That works really well for me. This should make about
16 crepes, but usually mine are thicker because I add about 1/8 cup of batter or so, and they come out
just as well, just not as many. So, plan accordingly.
Preparation: Take a warm or hot crepe, cover with a thin layer of peanut butter, then a thin layer of
jelly. Roll up immediately and place on a serving plate. Repeat this until all crepes are filled. Then
taking one or two at a time, place on a plate and add the whipped cream, or if you really want to live, a
scoop of vanilla ice cream. Serve immediately.
Depending on how tired you are, you might want to have a few extra crepes held back to satisfy the
feeding frenzy, otherwise, you’ll be back in the kitchen whipping up a new batch. Good eating