Peanut Butter and Jelly… with a Twist! Romilly Newman

I’m constantly trying to find ways to make classic and junky dishes gourmet and less junky. When I think of the all time classic after school snack, the first thing that comes into my mind is the classic PB&J. It’s simple, tasty and easy – but I thought, why not change that? I’m not educated on the history of the PB&J, but I’m guessing that it’s been around for a good amount of time and that my parents and their parents most likely had them after school, on two slices of Wonder bread with some Jif in the middle. I spent the last year living in Paris. I didn’t do much or learn much in that year, but  if I learned anything, it was probably how to make a good crepe, and ever since I put just about everything into crepe form (maple bacon and peanut butter crepe, anyone?). So, why not mix the classic American snack with the classic French and see what happens…? Spiced peanut butter and homemade fruit compote, tucked into a delicate crepe. The PB&J will never be the same.

 Crepe:

  • 1 Cup all purpose flour
  • 2 large eggs
  • 1 teaspoon orange zest
  • 2 tablespoons sugar
  • 2 cups whole milk

In a large bowl place, flour, orange zest, a pinch of salt and sugar. Add eggs and stir, add milk slowly, whisking in between, until it forms a smooth batter (no lumps!).

Heat a small pan with butter then add a little amount of batter and quickly tilt pan around to insure that the batter evenly coats the surface of the pan.  Cook for 1 minute until holes appear, then flip for 20-30 seconds.

Set crepes on a plate with paper towels in between layers.

Filling:

  • 2 pears, peeled, cored, diced.
  • 1 teaspoon ginger powder
  • 3 tablespoons sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

In a sauce pan, place all ingredients on medium-low heat and cook until pears are softened and have formed a syrup-compote like consistency, about 15 minutes. (You may have to add more liquid if necessary)

Assemble:

In a small bowl place ½ cup of peanut butter and 1 teaspoon of cinnamon and stir until it forms a smooth consistency.

Take a crepe and place back into pan on medium heat, spread a layer of peanut butter, then compote and fold in half lengthwise then in half again, forming a triangle like shape. cook for about 5 second on each side then serve quickly!!

Happy snack time!

comments

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  1. Yes, Thanks so much!!

    Romilly Newman | 7/26/2012 10:07 pm
  2. Are you really only 14? Wow…. I’m 20 years your senior and you’ve already done a lot more living than me. Congratulations on what seems to be a pretty fun life so far! I am looking forward to trying your recipe and very happy to know now how to make crepes. Yum!