4 large eggs1 cup whole milk1/2 cup all-purpose flour1 tablespoon sugar1/8 teaspoon fine sea salt3 tablespoons unsalted butter, cut into 10 cubes1 cup creamy peanut butter1/3 cup strawberry, raspberry or grape jam (I used grape)2 cups fresh blueberries and blackberries, or proffered fruit1 cup chopped peanutsConfectioners’ sugar, for dusting Directions In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. On low, heat peanut butter in a small saucepan on stove until thinned out. 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. Spread 2 teaspoons of jam over the peanut butter. Line with fresh fruit along the center of each crepe. Roll up the the crepes into a tube shape. Repeat with the remaining ingredients. Cut crepes in half and arrange on a platter. Drizzle with more peanut butter and a dollop of whipped cream. Top with chopped peanuts, a few berries and dust with confectioners’ sugar. Serve and enjoy!