Peanut Butter Jelly Crêpes
Ingredients
- 1.5 cups plain flour
- 1 tablespoon coconut sugar or regular sugar
- 1 tablespoon oil, plus more for cooking
- 1.5 cups dairy-free milk
Filling
- 2 tablespoons smooth peanut butter
- 2 tablespoons raspberry jam
- 1/2 cup fresh berries
Preparation
Add flour and sugar to a bowl and mix with a whisk to break up any lumps.
Pour in the oil and milk and mix until smooth.
Ensure the mixture is thick but runs easily off a spoon; add a tablespoon or two more milk if necessary.
Heat a non-stick frying pan over medium heat and brush with a little oil.
Pour in a ladle of batter and quickly tilt the pan to spread evenly.
Cook until the edges start to curl and bubbles form, about 45 seconds, then flip and cook the other side for about 45 seconds.
Keep the crepes warm under a clean tea towel or in a low oven until ready to serve.
Serve with raspberry jam, smooth peanut butter, and fresh berries.
