2 cups (500 mL) 2% milk
¼ cup (50 mL) melted butter
2 cups (500 mL) all-purpose flour
½ tsp (2 mL) salt
Combine eggs, milk and melted butter in a large bowl. Beat well. Add flour and salt. Beat again until mixture is smooth. Refrigerate batter for one hour. Stir.
Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
Pour about ¼ cup (50 mL) of batter into pan all at once. Quickly tilt and rotate pan to coat the bottom of the pan with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crepe over with spatula and cook 15 seconds longer. Transfer to a plate. Repeat with remaining batter. Separate crepes with pieces of waxed paper. Add more cooking spray if needed.
1 cup (250 mL) peanut butter
⅔ cup (150 mL) of your favourite jam
In a small bowl, combine peanut butter and jam. Spread 2-3 tsp (10 – 15 mL) of the peanut butter mixture on each crepe. Top with fresh fruit. Fold crepe into triangle or roll up into tubes. Serve warm.
Makes 16 - 18 crepes.
Fresh fruit not included in nutrient analysis.