Peanut Butter & Jelly Crêpe

YIELD: 1 portion

PORTION: 1 filled crêpe



1 c. 2% Milk

3 Eggs

4 tbsp. Unsalted Butter, melted

1/2 tsp. Salt

1 c. Ultragrain® All Purpose Flour

1-1/2 oz. Peanut Butter

1-1/2 oz.  J. Hungerford Smith® Sliced Strawberry Topping 

3 oz.  Vanilla Ice Cream

Confectioners’ Sugar, for garnish


  1. 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
  2. To prepare Peanut Butter & Jelly Crêpe, spread peanut butter and Sliced Strawberry Topping on crêpe. Fold crêpe over and place in freezer until set.
  3. Cut into triangles. Serve on chilled plate with ice cream; sprinkle with sugar.