Peanut Butter & Jelly Crêpe
YIELD: 1 portion
PORTION: 1 filled crêpe
1 c. 2% Milk
4 tbsp. Unsalted Butter, melted
1/2 tsp. Salt
1 c. Ultragrain® All Purpose Flour
1-1/2 oz. Peanut Butter
3 oz. Vanilla Ice Cream
Confectioners' Sugar, for garnish
To prepare Ultragrain Crêpes, mix together milk, eggs, butter, and salt. Add flour; blend until smooth. Heat a 10" nonstick sauté 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 crêpes
To prepare Peanut Butter & Jelly Crêpe, spread peanut butter and Sliced Strawberry Topping on crêpe. Fold crêpe over and place in freezer until set.
Cut into triangles. Serve on chilled plate with ice cream; sprinkle with sugar.