Want healthy meals your kids will love?
Get our Meal Plan
Want healthy meals your kids will love?

Peanut Butter and Jelly Crepes Recipe

17 Comments
Jump to Recipe

Good morning! I’ve got a fun and different lunch idea for you!  Whether you are out of bread and can’t make a sandwich, or your kids are tired of the same old PB&J, these crepes just might be your answer!

With a typical recipe for crepes, some peanut butter, jelly, and cream cheese, we made some easy to eat, roll-up sandwiches, that do well packed in a lunch bag, or eaten right away.

Peanut Butter and Jelly Crepes Recipe. A fun and different lunch idea!
Peanut Butter and Jelly Crepes Recipe. A fun and different lunch idea!

p

Peanut Butter and Jelly Crepes Recipe. A fun and different lunch idea!
Peanut Butter and Jelly Crepes Recipe. A fun and different lunch idea!
Peanut Butter and Jelly Crepes Recipe. A fun and different lunch idea!
Peanut Butter and Jelly Crepes Recipe. A fun and different lunch idea!

Health benefits:  Of course, as long as there are no allergies, natural peanut butter is a great food to include in your kids diets.  Natural peanut butter contains:

Peanut Butter and Jelly Crepes

5 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: Peanut Butter and Jelly Crepes
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 153kcal

Ingredients

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

Filling

  • 1/8 cup cream cheese
  • 1 tablespoon peanut butter, all-natural
  • 1 tablespoon jam, all-fruit

Instructions

  • In a mixing bowl, combine the flour, cinnamon, milk, butter and eggs; mix well. Cover and refrigerate for 1 hour.
  • Spray an 8 inch skillet with cooking spray. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
  • Repeat with remaining batter, spray skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
  • In a small bowl, mix the cream cheese, peanut butter, and jelly until well combined. Spread on cooled crepes and roll, fold, or stack.
  • Serve with almonds, raisins and carrots.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 93mg | Fiber: 3g | Sugar: 14g
  • Dense calories for sustained energy
  • Healthy fats for good brain development
  • and muscle building proteins

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

In your instructions you forgot to include the butter in the crepe…and I’m wondering if it should be softened or melted? Thanks! Can’t wait to make them.

Ah, thanks Jen… it was melted for easy stirring. You could also use the same amount of canola oil, instead of butter. I use them interchangeably!
I’ll head over and edit it now.

Yum! Crepes is a favorite over here! I never thought about using it for lunch. My son would go crazy, as it’s his favorite breakfast! Thanx!

How did you cut the carrots so cute? I am loving those stars!

This sounds like a fun change. Sometimes we use flour tortillas instead of bread for PB&J- simply smear on peanut butter and jelly then roll them up, but I like the crepe idea…. But I was wondering why you added the sour cream?

Thanks for the tip about the metal clay cutters at Hobby Lobby!