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.
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:
- 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
- 1/8 cup cream cheese
- 1 tablespoon peanut butter, all-natural
- 1 tablespoon jam, all-fruit
- 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.
- Dense calories for sustained energy
- Healthy fats for good brain development
- and muscle building proteins