This is a classic. Peanut Butter & Jam, most known for toast, but even better on pancakes.
Thanks to Ed (Rocket & Squash on Instagram) for creating this tangy, nutty, pancake perfect recipe.
How to make 8-10 Crêpes:
- 100g plain flour
- 2 eggs
- 300ml milk
- Generous pinch of salt
- 1 tsp caster sugar
- 25g salted butter, melted (plus extra for the pan)
For the jam (yep, you're making it!)
- 150g fresh raspberries
- Juice ½ lemon
- 1 tbsp icing sugar
- A big drizzle of your favourite Peanut Butter
- Fresh Raspberries
-
Natural yoghurt
- Either bung the flour, eggs, milk salt and sugar in a blender and whizz up. Or (better) whisk together the flour, salt, sugar and eggs, add the milk slowly and keep whisking until smooth.
- Ideally leave that to rest for an hour or more (in the fridge if more!).
-
When ready to cook, warm the butter and whisk that in.
- Meanwhile, chuck the raspberries, lemon juice & icing sugar in a food processor, blitz until smooth then pass that through a fine sieve, pushing the liquid through with the back of a spoon. Taste & add a little more sugar if it's a bit too tangy.
- Cook the crepes as you always do! Melt butter over a medium hot pan, fry about ¾ of a ladle per pancake & wait until the surface is beginning to show small dots with firm edges before flipping.
- Top with a generous amount of peanut butter, a drizzle of jam, dots of yoghurt & fresh raspberries. Mix up the amounts of each until you've found the perfect combo.
