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PB & J Crepes

PB & J Crepes
  • 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.
By Sarah Caron
Updated March 25, 2011


  • 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.

  • 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.

No nutrition information available for this recipe
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