Peanut Butter and Jelly Crepes (Giveaway)

Growing up, I had a peanut butter and jelly sandwich almost every day for lunch.  It was always the same: smooth peanut butter, grape jelly, and sourdough bread.  Even though I don’t eat a pb&j every day for lunch now (sad), it’s still one of my all time favorite sandwich combos.  So when the team at Peanut Butter and Co. challenged us to start a #PBJrevolution, I decided to get a little fancy and made peanut butter and jelly crepes.

peanut butter and jelly crepes Whenever I’m out for brunch I always think to order crepes just because they sound so much fancier than a plain ol’ pancake or piece of toast.  And while crepes require minimal ingredients, I never think to make them at home.  And then I received a shipment of these beauties.

peanut butter and co jarsMy Peanut Butter and Co. treats included Old Fashioned Crunchy, Smooth Operator, Seriously Strawberry Jam and Gorgeous Grape Jelly.  These ingredients were just begging to be made into a crepe, and thus peanut butter and jelly crepes was born.

I used spelt flour as the base for my crepes which was a nice change of pace from traditional wheat, and used honey in place of granulated sugar.  And let me tell you, there is nothing better than a spread of peanut butter and jelly on a warm, fresh crepe.

peanut butter and jelly crepes breakfastI recommend making a big batch of crepes and then heating them up on mornings you are just feeling a little fancy, or just have a hankering for a nice pb&j.  You won’t be disappointed!

Interested in starting your own #PBJrevolution?  Be sure to check the GIVEAWAY at the bottom of this post!

Peanut Butter and Jelly Crepes (crepes adapted from this recipe)


2 cups spelt flour

1 tbsp honey

1/4 tsp salt

3 eggs

1 tbsp melted butter

2 cups almond milk

2 tbsp Smooth Operator Peanut Butter

1 tbsp Grape Jelly


In a large mixing bowl add all of your ingredients and mix until well blended.  The crepe batter should be relatively thin.

Heat up a crepe pan or griddle pan on the stove and use some oil to coat the skillet.

Gently ladle your crepe mixture into the skillet and swirl around the pan until the skillet is coated.

spelt crepeLet your crepe cook for 1-2 minutes and then flip and cook for another 30-45 seconds.

peanut butter and jelly crepes spreadRemove your crepe from the pan and place on a plate.  Add a layer of peanut butter.

peanut butter jelly crepe spreadThen add your jelly – the more jelly the better!

Roll up your crepe and add more pb&j if you so choose.

Peanut Butter and Jelly crepes forkEat and enjoy!  I like to consider this a “grown up pb&j.”

Now to the fun stuff.  A giveaway!  One lucky winner will receive a prize pack with Old Fashioned Crunchy, Smooth Operator, Gorgeous Grape Jelly and Seriously Strawberry Jam.  You can enter through the rafflecopter widget below.  Open to U.S. Residents only.

a Rafflecopter giveaway

Thanks Peanut Butter and Co. for sponsoring this giveaway!  What’s your favorite way to make pb&j?

36 thoughts on “Peanut Butter and Jelly Crepes (Giveaway)

  1. Davis P

    our favorite way is the traditional–on whole wheat bread, but we sometimes do it on a tortilla with sliced apples

  2. Natalie J Vandenberghe

    My favorite way to eat peanut butter (especially White Chocolate Wonderful!) is right out of the jar (I use a spoon). I do, however, love strawberry preserves on my PB&J
    Your crepes sound delicoius!

  3. Jeffrey

    I’m fairly traditional when it comes to PB & J. I like the peanut butter spread on both pieces of a hearty, nutty wheat bread with a thin layer of jam. My favorite part of the bread is the heel, to bad there\’s only two in each loaf!

  4. Paulina J.

    My favorite way to eat pb&j is with very toasted bread, and overflowing with bee’s knees peanut butter.

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