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Recipe: PB&J Crepes


Last week I was “watching” Food Network.  We leave it on that channel when no one is really watching T.V. around here!  Sometimes I’m half way listening and I’ll catch a recipe that really sounds good and my ears will perk up and I’ll take note.  That is what happened on this particular day.  Giada De Laurentiis’s “Giada at Home” was on and the show was about making food for a kid’s party.  Giada made PB&J crepes.  I immediately started thinking about this match up and I LOVED it.

Why?  My kids love PB&J but PB&J on crepes would be even better than on bread because crepes are loaded up with eggs – unlike other breakfast treats like waffles and pancakes.  So, this match up is loaded with protein between the peanut butter and the eggy crepes.  Pair these babies with some fresh fruit and/or some carrot sticks and you’ve got a very healthy – kid favorite – lunch!

I decided to give them a try and they were a home run with Judah AND Eliana.  Here’s how I made them:

1. I made crepes using my recipe here.

2. I spread each crepe with a little peanut butter and then with a little jelly.  {Giada also ran some fresh blueberries down the middle of her crepes.  This would be good too, but I didn’t have any fresh berries this time of year}.

3. I folded the crepe in half, then folded in the sides a bit {like a burrito}, and then rolled it up.  Finally, I cut it in half on the bias

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{I made one alteration to the directions on the crepe recipe, though.  I recently received a new ceramic coated pan from Wear Ever’s Pure Living line.  It is a safe alternative to non-stick – I WILL NOT use teflon.  If you haven’t heard the dets on why you shouldn’t be cooking with Teflon go read about it at Healthy Child, Healthy World here.  The ceramic coating is toxin-free, chemical-free, and free of PFOA, PTFE, and cadmium.  Plus, ceramic is scratch resistant, and easy to clean {dishwasher safe!}.

The WearEver Pure Living pan made making crepes fool-proof (and healthier!).  I was able to cook the crepes WITHOUT buttering the pan first!  I just poured the batter straight in, waited until the middle was set and the bottom of the crepe was browned a bit, and then flipped the crepe over and cooked it just a minute more to brown it on the second side.

I’m telling you, this pan is worth its weight in gold!  But it retails for just $24.99 – and worth every penny.  My husband used it yesterday to cook an egg and said it turned out perfect and he didn’t use any butter or oil in the pan to fry it!

If your interested in seeing Giada’s original recipe that inspired this post, go here.

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Comments

  1. Thank you for the recomendation for this pan!! I have been wanting a new saute pan but so hesitant to get a teflon pan. Yet this has the best of both worlds. Where did you find yours?

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