Crepes with peanut butter, blueberries and jam – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 516, total fats 31 g., saturated fats 11 g., proteins 17 g., carbohydrates 45 g., fiber 3 g., cholesterol 215 mg., sodium 339 mg., sugar 25 g. Поделитьwith я с друзьями: 
The photodishes: Kat Toych Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large eggs
- 1 tbsp. whole milk
- 1/2 tbsp. premium wheat flour
- 1 tbsp. l Sahara
- 1/8 tsp finely ground salts
- 40 gr butter, cut into 10 cubes
- 1/2 tbsp. peanut butter, room temperature
- 1/3 Art. strawberry or raspberry jam
- 1/2 tbsp. (60 gr.) Blueberries
- Powdered sugar, for sprinkling
Recipes with similar ingredients: eggs, milk, premium flour, Peanut butter, strawberry jam, raspberry jam, blueberries, powdered sugar
Recipe preparation:
- Mix eggs, milk, flour, sugar and salt in a blender.
- Heat a non-stick pan to medium temperature. Melt in a pan 1 cube of butter. Then pour 1/4 tbsp. batter and tilting pan distribute over the entire surface. Fry the crepes until golden brown for 1 min. сeach side. You should get 8 to 10 crepes.
- Put on each crepe 1 tbsp. l peanut butter and distribute evenly over the entire surface, leaving 1.5 cm. with each edge. Spread on top of 2 tsp. jam. Lay along center for 5 – 6 blueberries. Fold the crepes in half along the berries. Fold the two ends inward and roll in the form of a tube.
- Cut the crepes in half and put on a dish. Sprinkle on top icing sugar.
