I woke up Sunday morning to my two+ year old nephew tickling my eyes. Then he snuggled with me for an hour. Frankly, there are few things in the world as delicious. We let my sister sleep in a little (much deserved!) and we went downstairs to read (the same book 3 times, of course), play, and most important to both of us – EAT.
Noah is definitely my nephew. His deep appreciation for food makes me beam with pride. Like me, if he likes something he insists you have a bite. Try it, try it. It yummy. When I told Noah I was making a special pb&j for breakfast, his face lit up. Crêpes with peanut butter and jam. Nono eat, he said. And it was so yummy, he made me have a bite of his and I made him have a bite of mine.
PB&J Crepes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This crêpey take on the classic PB&J is a delightful breakfast treat that combines creamy peanut butter and sweet strawberry jam inside tender crêpes.
Ingredients
- 4 large eggs
- 1 cup (240 ml) milk (I used Lactaid)
- 1/2 cup (120 ml) all-purpose flour
- 1 tbsp (15 ml) sugar
- 1/8 tsp fine sea salt
- 3 tbsp (45 g) unsalted butter, cut into 10 cubes
- 1/2 cup (120 ml) creamy peanut butter, at room temperature
- 1/3 cup (80 ml) strawberry jam
Instructions
- In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter.
- Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan.
- Pour 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly. Cook for about 1-2 minutes, until the edges begin to lift and the bottom is golden brown.
- Flip the crêpe and cook for another 30 seconds to 1 minute, until the other side is lightly browned.
- Transfer the crêpe to a plate and cover to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
- Spread a thin layer of peanut butter over each crêpe, followed by a layer of strawberry jam.
- Fold the crêpes into quarters or roll them up, and serve immediately.
Notes
- For a smoother batter, ensure all ingredients are at room temperature before blending.
- Use a nonstick skillet to prevent sticking.
- These crêpes are best served immediately but can be stored in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 grams
- Sodium: 210 mg
- Fat: 22 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 180 mg
For a step-by-step crepe tutorial, check out my site here.
If You Liked This Recipe, You’ll Love These
- Homemade Strawberry Pop Tarts
- Boozy French Toast
- Spring Dessert: Mini Strawberry Mint Pavlovas
- Fresh Strawberry Scones
Frequently Asked Questions
Why does the recipe recommend peanut butter at room temperature?
Room-temperature peanut butter spreads easily and evenly across the delicate crêpe without tearing it. Cold peanut butter is stiff and can drag on the thin surface, making it hard to get a smooth, thin layer before the crêpe cools.
How do I keep the crêpes warm while I finish cooking the whole batch?
Transfer each finished crêpe to a plate and cover it to retain heat, as the recipe directs. The stack stays warm for the few minutes it takes to cook the remaining crêpes using the rest of the 10 cubes of butter.
Can I store leftover crêpes?
Yes — the notes say they keep in the refrigerator for up to 2 days. Reheat gently before serving so they stay pliable rather than turning brittle.
Does it matter which type of milk I use?
The recipe was tested with Lactaid (lactose-free milk) and works well, but the author notes you can use whatever milk you like. Any dairy or non-dairy milk with similar fat content will produce a smooth batter from the blender step.
