Pancakes with blackberries, jam and peanut butter

Ingredients:

Crepes

• 4 eggs, room temperature
• 1 cup whole milk, room temperature
• 1/2 cup premium flour
• 1 tbsp. sugar
• 1/8 teaspoon fine sea salt
• 3 tbsp (45 g) butter, cut into 12 cubes

Blackberry PB&J Filling

• 1/3 cup creamy peanut butter, room temperature
• 1/2 cup strawberry jam or raspberry
• 1/2 cup (55 g) fresh blackberries, plus more for garnish
• Powdered sugar for sprinkling

Preparation:

1. Place eggs, milk, flour, sugar, and salt in a blender. Blend until smooth.
   
   Heat a 25cm nonstick pan over medium-low heat. Melt 1 cube of butter in it. Add 1/4 cup of batter and quickly tilt the pan to coat the bottom evenly. Cook for about 1 minute, until the batter is set and lightly browned.
   
   Using a heatproof spatula, carefully lift the edges and flip the pancake. Cook for another 1 minute. Repeat with the remaining batter and butter.
2. Peanut Butter and Jelly (PB&J)Place 1 tbsp on each pancake. peanut butter and spread evenly with the back of a spoon, leaving a 1.3 cm border. Spread 1-2 teaspoons of jam on the butter layer. Place 5-6 blackberries in the center of each pancake.
3. Fold the crepe in half, covering the berries, and then in half again. Repeat with the remaining ingredients. Arrange the crepes on plates, garnish with blackberries, sprinkle the berries with powdered sugar, and serve.