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Peanut Butter Crepes with Cinnamon Cream Cheese Filling
Crepes get a bad wrap. Notoriously difficult to make, most people wouldn’t dare attempt them at home. My easy, one-step solution for that: Lower your standards. Don’t expect picture perfect crepes every time. Don’t expect paper thin, French perfection. Expect something that will taste divine, be filling and healthy … yet perhaps not perfect. Honestly, in all the times that I’ve made these, I think they’ve come out perfectly thin, flat, and round exactly zero times. And you know what? They still tasted fantastic each time!
As a peanut butter lover, I can honestly say that these crepes have a distinct, yet not-over-powering peanut butter flavor. They can be made sugar-free by replacing the sugar with Splenda (which I always do). They contain no flour (gluten-free!) and are primarily egg pancakes, so they are very low on the glycemic index and are perfect for people looking for a sweet breakfast without all the carbs. I drizzle mine with some agave nectar, but you can replace that with maple syrup or powdered sugar.
Lately I’ve taken to spreading these with a sweet cinnamon cream cheese mixture but feel free to experiment with other fillings. I have visions of spreading grape or strawberry preserves inside and making them Peanut Butter and Jelly Crepes. Doesn’t that just sound perfect? Yumm! Let me know if you try any other filling combos.
A quick note, unless you have multiple pans going, these are similar to waffles in that you can only make one at a time. I generally make up the whole batch, storing the unfilled crepes in the microwave or under foil to keep warm while I make the rest of the batch. When they are all finished, I’ll zap them for a few seconds in the microwave or toaster oven to heat them up again before spreading them with the filling and serving. Trust me, these are worth the effort. Slightly less than perfect, but delicious and healthy!
Peanut Butter Crepes
Adapted from Pasta Queen’s Peanut Butter Crepes1 egg
6 egg whites*
1/2 tsp vanilla extract
1 1/4 TBL sugar or Splenda
2 TBL all-natural peanut butter, creamy
Directions:- Using a mixer with the whisk attachment or an immersion blender, blend the eggs together until foamy.
- Mix in the vanilla, sugar/Splenda and peanut butter. Whisk thoroughly.
- Spray a nonstick skillet (a 10 inch omelet pan works best) with cooking spray or lightly coat with butter or vegetable oil. Heat skillet over medium heat.
- Once skillet is hot, drop a large ladle of batter into center of pan. Swirl batter in pan slightly to coat evenly.
- When small bubbles begin to appear in the batter (roughly 1 1/2 – 2 minutes), use a large flat spatula to flip the crepe. Cook on second side for a few minutes, until lightly browned.
- While still warm, spread with a generous amount of the cream cheese mixture (recipe below) and roll.
- Sprinkle with cinnamon, maple syrup or agave nectar and serve warm!Makes 5-6 medium sized crepes.
* Use the yolks to make some yummy key lime cheesecakes!
Cinnamon Cream Cheese Filling4 oz. cream cheese, softened
1 1/2 tsp cinnamon
1/4 tsp vanilla extract
1 1/2 TBL sugar or SplendaDirections:
- In a medium-sized bowl, combine all ingredients thoroughly using a mixer, whisk or a fork.
- Once thoroughly combined, spread across warm crepes.Note: To keep this dish South Beach/low-glycemic friendly, use a reduced fat cream cheese and Splenda. Go ahead and drizzle with the low-glycemic agave nectar or some sugar-free syrup for some added sweetness!
Similar Recipes:
Whole Wheat Buttermilk Waffles
Whole Wheat Strawberry Scones
Peanut Butter Steel Cut Oatmeal
Chocolate Peanut Butter Cupcakes
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Wow, these look a lot yummier than the ones I make!
Oh these look so good and pretty easy to do. I love cinnamon cream cheese as the filling.
They sound super yummy, and who knew you could make crepes without flour!!
Bring on the real sugar, for me though.
All my fave things in one dish! Had to repost and share w/ the world!
http://momentumoffailure.wordpress.com/2009/04/09/peanut-butter-crepes-with-cinnamon-cream-cheese-filling/
Thank you so much!
Wow! what a wonderful idea! pics are nice!
This looks so wonderful – I too am totally hooked on Agave Nectar I have graduated to the big size from the store these days!!
Those crepes look so good!
They look yummy!Hope you can come over and share this yummy treat over at Foodista.com – the cooking encyclopedia everyone can edit. Would also love a link to this post from our site.(This will direct Foodista readers to your blog)Here’s how you can create inbound links from our site Check it out here. This is a great way for you to build blog traffic and connect with other food lovers! See you there! Thanks!
YUM…I love peanut butter, the crepes are amazing!!
I love PB&J crepes!!! I’ve also made them w/ nutella and bananas, PB, banana’s and caramel, nutella and strawberries… I love crepes!
ooooohhh…..yumyum
Damn, these be good.
These are making me drool!
Unbelievably cute and perfect!
Cathy – I’m about to upgrade to the big size myself!! I use it so much that buying the little bottles is becoming ridiculous.
Niki – Love the caramel banana idea!!! I’ve got to try out the PB & J idea soon. I can feel a craving coming on …
I was searching to make something with the items already in my cupboard and found this recipe. I will be making these with in the hour
Those look absolutely delicious!! Can’t wait to try. Thanks!
I must admit this was my first attempt at crepes…too afraid they wouldn’t turn out…fear of the unknown I guess. They turned out fantastic and I can’t wait to try other variations!
Mary Lynne — Woo hoo! I’m so glad you tried them and like them! They are much simpler than you’d think. Delicious, healthy and very adaptable.
Mmmmm – these look delicious! I think I’ll get my husband to make them though – he seems to have no trouble with crepe making. (My own skills are as yet untested…)
i found out about this recipe a week ago..and since then… have made them four times!! is that normal?! they are delicious! my dangerous sweet tooth thanks you!! and the possibilities!!yummmm…
Can I use regular creamy peanut butter instead of natural?
Katherine — Yes, you can certainly use regular creamy peanut butter instead of the natural kind. Since it already has sugar added to the peanut butter, you probably will need to adjust the sugar (or Splenda) a bit so that it doesn’t come out too sweet.