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Peanut Butter Jelly Crepes

Diet.Chef's picture
Ingredients
  Smooth peanut butter 3 Tablespoon (At Room Temperature)
  Eggs 2 Large
  Reduced calorie strawberry spread 1 1⁄3 Tablespoon (16 Calories Per 2 Teaspoons, Divided)
  Reduced calorie strawberry spread 4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon, 16 Calories Per 2 Teaspoons)
Directions

GETTING READY
1. In a blender, place the peanut butter and eggs and process the mixture till it is fine and smooth

MAKING
2. Place a 6-7-inch nonstick skillet or crepe pan on the heat. Place a drop of water to make out whether it is hot or not. Drop in half the egg into the skillet and tilt the skillet to ensure that it coats the entire skillet.
3. Cook the crepe to ensure that the crepe is totally cooked on one side.
4. Loosen the edges of the crepe and then turn the crepe. Flip the crepe to cook it on the other side.
5. Reduce the heat to low
6. Spoon 2 tablespoons of the strawberry mixture on the center of the crepe and allow it to heat through.
7. Remove the skillet from heat
8. Use a spatula to gently roll the crepe away from the pan handle towards the opposite side.
9. Fold the crepe in half
10. Transfer to a warm plate

FINALIZING
11. Prepare the remaining mixture in the same way

SERVING
12. Serve hot immediately dusted with icing sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Butter
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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