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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 Sarah Caron
March 25, 2011

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!)

Steps

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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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