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Prep 35min
Total45min
Servings8
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Ingredients
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!)
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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