PB & J Crepes

PB & J Crepes

Blogger Sarah W. Caron from Sarah’s Cucina Bella shares a favorite recipe. Peanut butter and jelly is a lunchbox classic. Here it’s dressed up by trading the bread for whisper thin crepes. Your kids will love it (and so will you!)

Prep Time

35

Minutes

Total Time

45

Minutes

Makes

8

crepes

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.
Makes 8 crepes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.