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This is a guest post by Josh! He decided to make crepes for breakfast for us the other morning and they were awesome! They kept me full for hours! Such a fun take on a breakfast peanut butter and jelly sandwich.

Strawberry Peanut Butter Crepes

Servings: 2 (2 crepes each)

Prep/Total Time: 20 min

Nutrition Info: Calories-348; Fat-10g; Cholesterol-106mg; Sodium-200mg; Carbohydrates-57g; Fiber-6g; Protein-12g; Sugar-28g


  • 1 egg
  • 1/2 cup whole wheat flour
  • 1 Tbsp Earth Balance, melted
  • 1/4 cup unsweetened almond milk
  • 1/4 cup water
  • pinch of salt
  • 1/4 cup pure maple syrup
  • 7 whole strawberries, finely chopped
  • 3 Tbsp PB2, made into creamy peanut butter


  1. Whisk together egg, almond milk, water, melted Earth Balance and salt until well blended, then add flour and whisk until smooth
  2. Mix together the strawberries and syrup
  3. Heat a medium size skillet over medium-high heat, spray with olive oil, then pour 1/4 cup of crepe mixture into the center of the pan
  4. Spread the mixture by rotating and twisting the pan in a circular motion, then let the crepe cook for about 2 minutes or until the bottom is brown, flip, and cook until brown on the other side.
  5. On each crepe top with 1/4 of the PB2 mixture, roll and then top with the strawberry syrup!