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 milk (I used Lactaid)
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 10 cubes
- 1/2 cup creamy peanut butter, at room temperature
- 1/3 cup 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: American
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.
