PB & J Crepes

We replaced bread with light crepes in our dressed-up version of an old lunchbox favorite, peanut butter and jelly.

  • Prep Time 35 min
  • Total Time 45 min
  • Servings 8

1
large egg
1/2
cup skim milk
1/3
cup all-purpose flour
1
teaspoon olive oil
Pinch salt
Creamy peanut butter
Jam (your favorite flavor!)

  • 1 In blender, place egg, milk, flour, olive oil and salt. Cover; blend on medium speed 10 seconds, stopping blender frequently to scrape sides, until smooth. Place covered blender container with batter into refrigerator 30 minutes to chill batter.
  • 2 When batter is chilled, spray 6 to 8-inch nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. For each crepe, pour 3 tablespoons batter into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook, turning once, until lightly browned, 1/2 to 1 minute. Repeat with remaining batter, spraying skillet as needed. Remove cooked crepes to wooden cutting board.
  • 3 Continue until all the batter has been used.
  • 4 Finally, spread a layer of peanut butter down the center of each crepe. Add a line of jam next to it. Fold the crepe. Serve immediately.

Expert Tips

A nonstick skillet is essential to making these crepes.

For an added crunch, use crunchy peanut butter in place of the creamy.

Any nut butter can be substituted in this recipe.