Peanut Butter, Blueberry, and Jam Crepes

Ingredients:

• 4 large eggs
• 1 cup whole milk
• 1/2 cup premium wheat flour
• 1 tbsp. sugar
• 1/8 tsp fine salt
• 40 g butter, cut into 10 cubes
• 1/2 cup peanut butter, room temperature
• 1/3 cup strawberry or raspberry jam
• 1/2 cup (60 g) blueberries
• Powdered sugar, for dusting

Preparation:

1. Mix eggs, milk, flour, sugar and salt in a blender.
2. Heat a nonstick frying pan to medium heat. Melt 1 cube of butter in the pan. Then pour in 1/4 cup of batter and, tilting the pan, spread it evenly over the entire surface. Fry the crepes until golden brown, 1 minute per side. You should get 8-10 crepes.
3. Spread 1 tablespoon of peanut butter on each crepe and spread evenly over the entire surface, leaving a 1.5 cm border at each edge. Spread 2 teaspoons of jam on top. Arrange 5-6 blueberries along the center. Fold the crepes in half lengthwise along the berries. Fold the two ends inward and roll into a tube shape.
4. Cut the crepes in half and place them on a serving platter. Sprinkle with powdered sugar.