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Peanut Butter & Jelly Crepes

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Peanut Butter & Jelly Crepes

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Course: Lunch
Cuisine: American
Keyword: Peanut Butter & Jelly Crepes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 384kcal


  • 1/3 cup flour, all-purpose
  • 1/4 teaspoon cinnamon
  • 2/3 cup milk
  • 1/2 tablespoon butter, unsalted
  • 2 large egg
  • 1 none cooking spray


  • 1 1/2 tablespoon cream cheese, low fat
  • 1 tablespoon peanut butter, all-natural
  • 1 tablespoon jam, all-fruit

Serve With

  • 1 medium honeydew
  • 1/4 cup pumpkin seed kernels
  • 1/4 cup almonds, whole
  • 1/4 cup raisins, seedless
  • 2 cup carrots, baby


  • In a mixing bowl, whisk together the flour, cinnamon, milk, melted butter, and eggs; mix well. Cover and refrigerate for 1 hour.
  • Spray an 8-inch nonstick skillet with cooking spray. Stir batter and pour about 2 tablespoons into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; flip and cook 15-20 seconds longer. Remove to a wire rack to cool.
  • Repeat with remaining batter, spraying skillet as needed. Stack cooled crepes, placing waxed paper or paper towels in between layers.
  • In a small bowl, mix the softened cream cheese, peanut butter, and jam until well combined. Spread on cooled crepes and roll, fold, or stack.
  • Cut melon into cubes. Mix together seeds, nuts, and raisins and place into 4 small containers (or bags).
  • Serve crepes with the nut mix, melon cubes, and carrots on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 384kcal | Carbohydrates: 58g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 225mg | Fiber: 8g | Sugar: 36g

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