PB&J Crepes

I actually have to give credit to my husband for this one.  I always make some variation of pancakes, waffles, or crepes on Saturday mornings.  Yesterday, he had the great idea of trying PB&J crepes.  They turned out great!  Some other toppings I like to use on crepes: nutella and bananas, some lemon juice and a sprinkle of sugar, strawberries and whipped cream, the possibilities are endless!

PB&J Crepes

1 1/2 Cups flour
1/2 Tsp salt
1 Tbsp sugar
2 Cups milk
2 eggs
3 Tbsp melted butter

Creamy peanut butter
Your favorite jelly - I used raspberry because that's what we had on hand

• Combine the flour, salt, and sugar.  Then add the milk, eggs, and melted butter.  (Don't worry about mixing the wet ingredients in a separate bowl; I've found it works just fine to add them straight to the dry ingredients in this recipe).
• Whisk the ingredients together until there are no lumps.  It will be extremely runny - that's what you want.
• Set the batter aside in the refrigerator for 1 hour.  This will allow the gluten from all that mixing to loosen up so you have tender crepes, not chewy!
• Heat a large fry pan over medium to medium-low heat.  Once the pan is hot, you can spray it with a little cooking spray to prevent sticking.
• Ladle the batter into the center of the pan.  Then quickly pick up the pan and swirl it around so that the batter spreads to all edges of the pan.
• Allow to cook completely on one side, about 1 - 2 minutes.  You will know the crepe is finished when there are no more wet, pale spots on top.
• Remove the crepe from the pan.  You only need to cook it on one side.
• Spread peanut butter on one side of the crepe, then jelly on the other.  You can use as much or as little as you like.  Personally, I prefer toppings to be sparse on crepes.
  
  
  
  
  

• Fold the crepe in half, then in half again.  Then serve!
  
  
  
  
  

Cook's note:  If you are trying to be health conscious, you can substitute the melted butter with canola oil or even Smart Balance.  You can also use this recipe to make savory crepes, just leave out the tablespoon of sugar.