Move over, PB&J – there is a new snack in town. AB&J, or almond butter and jelly, crêpes are my new afternoon go-to snack. Salty and sweet, it’s the perfect combo to hit the spot during that afternoon slump. These would even be great for breakfast! But mostly, I have been loving these when I get home from work and need a snack to get some work done before prepping dinner and walking the dogs. Admittedly, there is nothing quite as authentic as the taste of a European crêpe, especially when trying to go gluten free – these get peeerrty close!
The “jelly” you make for these special cakes is my secret for making the best fruit-based topping for healthier versions of the classic breakfast/brunch favorites, including protein pancakes, waffles and french toast. You will NOT even miss the store-bought jelly after using real fruit! It’s also free of added sugars, minimally processed and freshly made 😉
This recipe is long overdue, so I won’t waste anytime beating around the bush. The recipe is below. Feel free to swap around the nut butters for your favorite whether it be the almond, peanut butter, cashew, sunflower, etc. Since I try to steer clear of peanuts then I usually default to it’s close cousin, the almond butter. You can also switch out the fruit, too! This recipe is so fun for testing different combinations.
If you give it a try, then please (as always) leave me a comment! Or, tell me what your favorite afternoon snack is 🙂 I love hearing from you.
AB and J Crêpes
Makes 1 serving. Recommendation is to make 1 batch at a time.
- 3 TB Bob’s Red Mill 1:1 GF Baking Mix *
- 1/4 cup liquid egg whites
- 1 tsp pure vanilla extract
- 1 TB unsweetened, vanilla almond milk (or milk of choice)
- Coconut oil for the frying pan
- 1-2 TB almond butter (or your favorite nut butter)
- 1/4 cup frozen mixed berries
- Optional: shredded unsweetened coconut, cacao nibs or dark chocolate chips, yogurt, chia seeds
- Prep the frying pan (cast iron not recommended) with coconut oil spray, including the edges of the pan, and turn to medium heat. Gather all the ingredients for the base. In a small bowl, measure out the liquids and slowly whisk in the flour until thoroughly mixed. Pour batter mixture into the heated pan, creating a thin flat pancake.
- Keep the heat on medium to cook slowly and evenly. As the batter cooks you can prep the jelly. Place the frozen fruit in a small, microwave bowl and nuke for 30-45 seconds – enough to melt the fruit and create juice along with it. No microwave? Use a small saucepan on the stovetop and add a teaspoon of coconut oil. Once melted, use a fork to mash up the fruit and voila, you’ve made your own jelly. Easy peasy.
- The outer edge of the pancake will start to lift once it is ready to flip. Carefully use a silicon spatula to lift the remainder of the pancake and gently flip. It will only take a minute or so to finish cooking on the second side. Once fully cooked, remove from the heat.
- Lay the crêpe flat on a plate. Start layering half of the jelly you just made with a spoonful of nut butter and your other desired toppings. Fold the crêpe like a burrito and add the remainder of your toppings on the outside. Now, enjoy!
* This recipe has not been tested with any other flours.
With love, Delana