Easy Peanut Butter & Jam Crêpes
8-10 crepes
Shop the Recipe
Peanut Butter
300g jar | £3.49
Ingredients
- Crepe Batter
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100g plain flour
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2 eggs
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300ml milk
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Generous pinch of salt
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1 tsp caster sugar
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25g salted butter - melted (plus extra for the pan)
- Jam
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150g fresh raspberries
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Juice of 1/2 lemon
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1 tbsp icing sugar
- To Serve
- Peanut Butter
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Fresh raspberries
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Natural yoghurt
Method
Either blend the flour, eggs, milk, salt and sugar together, or whisk together the flour, salt, sugar and eggs then slowly add the milk whisking until smooth.
Leave the batter to rest for at least an hour in the fridge.
When ready to cook, whisk in the melted butter.
Meanwhile blitz the raspberries, lemon juice and icing sugar in a food processor until smooth, then pass through a fine sieve. Add more sugar if too tangy.
Cook the crepes: melt butter in a medium-hot pan, fry about 3/4 of a ladle per crepe. Wait until the surface shows small dots with firm edges before flipping.
Top with a generous amount of peanut butter, a drizzle of jam, dots of yoghurt and fresh raspberries.
