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.

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