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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This looks delicious. I think my kids will love it! :)
oooh sunbutter is one of my favourites!!!!
Gorgeous crêpes, I'm really surprised at how beautifully these come out without any flour! What a lovely breakfast :)
I'm surprised how great they look without flour! I haven't heard of sunbutter before either but it sounds lovely.
Those crepes look so delicious! Droolworthy.
Cheers,
Rosa
Egg crepes…now why don't I ever think of making these. Excellent nudge on your part. Thanks Carol ;o)
Ciao for now,
Claudia
This is brilliant, I make cookies all the time with nut and seed butters and no flour, never thought about crepes! Loving your site.
I have had this twice this week! Thanks so much for the recipe. It's nice to finally change up breakfast a bit. I did put flaxseed in mine as well.
Carol, you are inspiring me left and right. I tried your method for slow-roasting salmon last night. SO wonderful. I didn't have dill, so I used parsley, but the texture of the salmon is just wonderful. And now these? They make the kid in me grin. I tried my hand at (regular) egg crepes this morning for the first time, filling them with leftover smoked pork and cheese (for the hubby, no cheese for me). So easy – don't know why I didn't try sooner. I'm going to have to make this version you have for when the kids are over!
Ooo, I love sunbutter, I bet these are really rich! I'm all about no flour, that's neat :)
~Aubree Cherie