PB & J 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.