PB & J CREPES
We replaced bread with light crepes in our dressed-up version of an old lunchbox favorite, peanut butter and jelly.
Provided by By Sarah Caron
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Continue until all the batter has been used.
- 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.
Nutrition Facts : ServingSize 1 Serving
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