Gluten Free Sunbutter and Jelly Crepes Recipe
Updated Feb 28, 2020, Published Sep 06, 2010
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I’ve been working hard lately. Jam packed days filled to the brim of one thing after another, never getting it all done and carrying over the uncrossed items from my to-do list onto the next day’s list. My typical day starts with a quick cup of coffee and then straight to work. Fortunately, I often work at my home office so such frivolous things as make-up and clothes don’t slow me down.
But today I decided I wanted to start my day with a real breakfast. And I wanted it special. (After all it’s Labor Day, which I hear is a holiday.) I wanted gluten-free crepes. But I didn’t want to work very hard to get them.
I’ve been making egg crepes for years. They are quick and easy to make and a protein packed, gluten-free, dairy-free and grain-free way to have all the satisfaction of eating crepes typically made with flour and butter. But today I wanted something different and decided on Sunbutter and Jelly crepes.
I have an adorable three year old nephew, Kelton, who is incredibly smart, super charming and allergic to peanuts. It is because of him I started keeping Sunbutter in my pantry. Sunbutter is a fabulous sunflower seed spread that is the perfect alternative for peanut butter. It is peanut free, tree nut free, gluten-free and dairy free.
It literally took me 10 minutes to whip up this delicious, nutritious, gluten and dairy free breakfast. And then I took a good long time enjoying them with a second cup of coffee and reading the newspaper. Ahh, I just love holidays, don’t you?
BTW- if you need to trick your kids into eating protein in the morning then you must give these a try!
Gluten Free Sunbutter and Jelly Crepes Recipe
Ingredients
- 2 large eggs, - slightly beaten
- 3 tablespoons creamy Sunbutter
- 3 tablespoons water
- 1/3 cup Jelly or all fruit spread
Instructions
- Put the eggs, Sunbutter and water in a medium mixing bowl and blend with a hand held mixer until everything is fully incorporated and smooth.
- Heat a small non-stick skillet or crepe pan over medium heat until a drop of water sizzles immediately when dropped in the pan. Spray pan lightly with gluten-free non-stick cooking spray. Ladle in 1 tablespoon of the batter into the hot pan and immediately start tilting and rotating the pan to spread the batter evenly. Cook for 1 – 2 minutes or until the edges appear dry and the batter looks almost set in the middle. Take a silicon spatula or the like and run it around the edges of the crepe and then get under the it and flip the crepe then cook for another 30-40 seconds or until it looks browned and done. Repeat with remaining batter. You can keep the crepes warm in a low oven or microwave them for a few seconds to warm up if you are not using immediately.
- Spread each crepe generously with jelly of your choice and then roll it up. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Ugh Carol! Have been trying for the past hours to get these crepes to turn out. I can't get the flip right. My trash bin is overflowing with scrambled crepe. I am really disappointed. They smell so good.
Hanni – are you using a non-stick crepe pan or skillet? Also you need to make sure the pan is hot before adding the crepe batter and then leave it be until dry around the edges and almost cooked in the middle. Also are you spraying lightly with non-stick spray? I added a couple things to recipe as a result of your comment. Sometimes I take things for granted.
Sorry for the stupid question.. but does the jelly get blended in too? Or is that just to spread on the crepes?
Dear Anonymous – No, don't blend the jelly in with the crepes, just spread on the prepared crepes and then roll up. There are no stupid questions :)
Hi Carol, I'm ready to try these again and re-read the comments. I actually put the jelly *in* the crepes, so that may have affected my inability to flip.
Carol, I had to check back in and tell you, it worked! The crepes worked this time around. Omitting the jelly from the batter did the trick. Can't believe I didn't think of that first *face palm*
Hanni – I re-read the way I had written the recipe and it was confussing – I re-wrote it so it should be clear now. So not your fault and glad it worked out!
You can make all kinds of nut butters by blending nuts in a blender…as it whirs around, first it is crushed, then turns to flour/meal, then to 'butter.' I've made similar crepes with almond butter…mmm! In fact, I just made some earlier this week with sauteed leeks & mushrooms, + avocado + bacon, for a breakfast sandwich :)
fantastic