Peanut Butter Crepes with Strawberry Sauce
Recipe type: Breakfast
Serves: 6
Peanuts are one of nature's most nutrient-rich foods. Hmmm ... where to begin? They contain vitamin E, which research shows boosts the immune system and lowers heart disease risk. They also contain more arginine (an amino acid) than any other food; arginine improves circulation and may help to lower blood pressure. And studies indicate that when people include peanuts and peanut butter in their daily diets they have lower BMIs and body weight. The nutrient analysis for this recipe is per crepe, and I suggest you serve it with lots of fresh, sliced strawberries on the side. (Recipe adapted from the Culinary Institute of America.)
  • One 12-ounce bag frozen organic strawberries (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon, divided
  • ¼ teaspoon kosher salt plus a pinch, divided
  • ¾ cup 1% low-fat milk
  • 1 large egg (preferably an omega-3 egg)
  • ¼ cup whole wheat pastry flour or whole wheat
  • ¼ cup all-purpose flour
  • 2 tablespoons light butter, melted, divided
  • ¼ cup peanut butter
  • ¾ cup 0%-fat vanilla Greek yogurt
  • Sliced fresh strawberries for topping, optional
  • Powdered sugar, optional
  1. Place the strawberries, sugar, lemon juice, ⅛ teaspoon of the cinnamon, and a pinch of the salt, in a small or medium saucepan. Place over high heat and bring to a boil. Reduce the heat and continue to cook at a low boil, stirring every few minutes, until the berries break down and the mixture is nice and syrupy, 15 to 20 minutes. To speed things up, use the back of a spoon to smoosh the berries against the side of the saucepan as you stir.
  2. Remove the berries from the heat and transfer to a bowl (you'll have about 1 cup of sauce). Let cool to room temperature, or cover and place in the refrigerator for later use.
  3. To make the crepes, place the milk, egg, whole wheat flour, all-purpose flour, 1 tablespoon of the melted butter, ⅛ teaspoon of the cinnamon, and ¼ teaspoon of the salt in a blender and blend until smooth and all ingredients are incorporated.
  4. Heat an 8-inch nonstick skillet over medium heat. Lightly brush the pan with a bit of the remaining 1 tablespoon melted butter. Place a scant ¼ cup of the batter into the pan and swirl to form an even layer. Cook until the bottom is lightly browned, 60 to 90 seconds. Use a spatula to flip the crepe and cook an additional 30 seconds. Transfer to a plate and cover with parchment paper. Repeat with the remaining butter and batter. (You can make the crepes ahead of time, cover, and place in the fridge. Before assembly, simply heat each crepe for about 10 seconds in the microwave.)
  5. To assemble, spread 2 teaspoons peanut butter on each warm crepe. Spread on about 1 tablespoon of the strawberry sauce. Fold the crepes in half and then in half again to create a triangle. Top or serve with Greek yogurt, the remaining strawberry sauce, and sliced berries and powdered sugar as desired.
Nutrition Information
Serving size: 1 crepe Calories: 200 Fat: 9g Saturated fat: 3g Carbohydrates: 23g Sodium: 150mg Fiber: 3g Protein: 9g
Recipe by Lizs Healthy Table at