Peanut butter and jelly palacinke (crêpes)

By Lidia Bastianich
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For the crêpes:

  • 1 large egg
  • 2 tablespoons sugar
  • Pinch of kosher salt
  • 1-1/4 cups whole milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon freshly grated orange zest
  • Melted butter, for cooking the crêpes

For filling and finishing:

  • 85 grams chopped bittersweet chocolate
  • 1-1/2 cups heavy cream
  • 3/4 cup chunky peanut butter
  • 3/4 cup Concord-grape jam
  • 4 tablespoons unsalted butter
  • Sugar, for sprinkling


  1. For the crêpes, whisk the egg, sugar, and salt in a medium bowl. Whisk in the milk until combined. Mix in the flour, to make a smooth batter, then stir in the zests. The batter should have the consistency of melted ice cream. Cover, and let it rest in the refrigerator for 30 minutes.
  2. To cook the crêpes, brush a 20 centimeter nonstick skillet with melted butter. Pour in a scant three tablespoons of batter, and, off heat, turn the pan to coat the bottom evenly. Return to the heat, reduce the flame to moderate, and cook the crêpe until lightly browned, about 30 seconds to one minute. Flip it carefully with a spatula, and cook the second side until brown spots appear, about 30 seconds. Remove from the pan, and repeat the process with the remaining batter, to make 12 crêpes in all.
  3. To finish, combine the chocolate and 1/2 cup cream in a bowl, and microwave at 50 percent power in 30-second intervals, stirring in between, until the mixture is melted, about 1-1/2 minutes. Stir until smooth. In a medium bowl, whip the remaining one cup cream to soft peaks.
  4. Lay the crêpes out on your work surface. Fill the center of each with peanut butter and jelly (about one tablespoon). Fold in half, then in half again, to form a triangular shape. Heat a large nonstick skillet over medium heat. Melt half of the butter, and add six of the folded crêpes. Turn the pan to coat the bottom of the crêpes in the butter. Sprinkle the tops with sugar and flip to caramelize, about 30 seconds to one minute. Repeat with the remaining butter and crêpes. Serve two crêpes, sugared side up, per plate, drizzled with the chocolate sauce and topped with the whipped cream.


Excerpted from Felidia by Lidia Matticchio Bastianich. Copyright © 2019 by Lidia Matticchio Bastianich. Photography copyright © 2019 by Jennifer May. Published in the United States by Alfred A. Knopf, a division of Penguin Random House LLC, New York, and distributed in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited, Toronto. Reproduced by arrangement with the Publisher. All rights reserved.


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