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1
In a blender, combine the eggs, milk, flour, sugar and salt.
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2
Blend until the mixture forms a smooth batter.
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3
Heat a 10-inch nonstick skillet over medium-low heat.
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4
Melt 1 cube of butter in the pan.
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5
Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
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6
Cook for 1 minute, until set and slightly browned.
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7
Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over.
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8
Cook for 1 minute.
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9
Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready.
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10
You should have 8 or 9 crepes total.
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11
Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border.
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12
Spread 2 teaspoons of jam over the peanut butter.
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13
Line 5 to 6 blueberries along the center of each crepe.
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14
Fold the crepe in half over the blueberries.
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15
Fold the two ends inward and continue to roll into a tube shape.
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16
Repeat with the remaining ingredients.
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17
Cut each crepe in half horizontally and arrange on a platter.
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18
Dust with confectioners' sugar.
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19
Photograph by Kat Teutsch
