The autumn is now in full anti-bloom and it’s time for some serious cocooning. Light summer salads is, literally, so last season and we’re now ready for some heavy comfort food. In other words: It’s peanut butter jelly time!!
Ok, so the PBJ tradition that stems from the 50’s, the all-American invention, the sandwich Elvis ate a few too many of, is made with cheap white pre-sliced bread, some sugary, brightly colored strawberry/grape jelly and a big slab of peanut butter. And when pressed together it makes a perverse sound. Correct? Correct.
But it hasn’t become a sandwich evergreen for nothing, right? Behind that white-trashy curtain hides a winning combination. Right? You have the rich, creamy peanut butter marrying the sweet, sticky jam. It’s an opposites attract-kind of thing. It’s the freakin’ yin and yang of sandwiches!
That’s why we, the conscious middleclass of the West, mustn’t discard the whole concept, but should instead come up with a PBJ recipe that are in line with the latest hipster food trends.
Here it goes: You take organic peanut butter scented with a hint of chocolate. Yes? And you let it swirl around with some nice dark, tangy, silky, elegant black currant jam. Yes? But where exactly is this swirling gonna take place, you ask. On a buckwheat crepe of course! Yes? YES! (Peanuts: healthy fats, vitamin E, niacin, folate, manganese, anti-oxidants; Buckwheat: high quality protein, naturally gluten-free; Black currants: anti-oxidants.)
Everyone that I’ve made taste this lavish/healthy ménage a trois has swooned. Like literally. Like, they’ve made weird noises. My little brother for example walked back and forth in my kitchen and repeatedly said “Oh my God”, “Oh my God” (while I sat calmly in my chair with a pleased look on my face and said “Yeah, I know”).
- A heaping ¾ cup/ 2 dl of buckwheat flour
- A scant ¼ cup / ½ dl rice flour
- A scant ¼ cup / ½ dl corn flour
- 2 large eggs or 3 small
- 2 heaping cups / 5 dl of milk
- ¼ cups / ½ dl of water
- A good pinch of fine salt
- Some butter/coconut oil/olive oil for frying
- Crunchy peanut butter scented w chocolate (I used Urtekram's organic. If you can't find any chocolate PB, just add a bit of cacao powder to your regular PB.)
- Black currant jam/ black currants boiled gently with sweetener of your choosing.
- Take a medium sized bowl and put in the flours. Add the eggs on top. While whipping, pour in about half of the milk. Whip until smooth, then add the rest of the milk. Add salt. If you have time/patience, let sit for about 10 minutes. (The texture should be a bit thicker than when making crepes with all-purpose flour.)
- If you've never done crepes before: Add fat to a pan. When really hot pour in the batter, fry until golden beneath, then flip it over. Fry for about 2 more minutes.
- Serve warm with a good dollop of peanut butter and the blackcurrant jam. And some hot, strong coffee of course!