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  • Prep 35 min
  • Total 45 min
  • Servings 8

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

Sarah Caron
March 25, 2011


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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