PB and J Crepe Cake
- In a blender, combine the first 5 ingredients (through butter) and 2 tablespoons of the melted jelly. Cover and blend for 15 to 20 seconds or until batter is smooth. Let batter stand at room temperature for 10 minutes or chill, covered, for 45 minutes or up to 1 day. Allow refrigerated batter to come to room temperature and stir before using.
- Heat an 8-inch nonstick skillet over medium-high heat. Brush skillet lightly with melted butter. Pour or ladle batter about 3 tablespoons batter into skillet. Tip and swirl pan to get a thin, even circle of batter. Cook for about 40 seconds or until bottom is golden brown. Using a thin spatula or knife, loosen the edge and turn the crepe. Cook for 10 seconds more. Slide or flip crepe onto a plate or paper towels. Repeat with remaining batter, buttering skillet and adjusting heat as necessary. Use immediately, or layer crepes between sheets of waxed paper in a resealable plastic bag and store in the refrigerator (up to 3 days) or freezer (up to 2 months). Thaw before using.
- In a medium saucepan combine sugar and water. Bring just to boiling and stir until sugar is dissolved. Add peanut butter, and whisk until smooth. Remove from heat.
- In a medium bowl combine cream cheese, whipped topping, and remaining 4 tablespoons jelly. Layer cream cheese mixture between crepes. Pour peanut butter sauce over crepe cake. Serve.
From the Test Kitchen
To simplify this recipe, you can use about 20 purchased crepes.