Whipping up some peanut butter crepes is always a great way to start the day. I never thought of peanut butter and cinnamon as a flavor combo, but it definitely works here. These are light and not overly sweet. The sugar can be adjusted to your preferences, as well. In the future, I also want to try these with other nut butters. I think almond butter would really work well.
There are two ways you could roll these up. You could add a line of filling about a third into the crepe, fold the closest side over, then roll up. Another way is to spread the filling all over the crepe and roll it up, end to end.
These are very easy to make and have no flour for those that need gluten-free. The peanut butter flavor is subtle enough that many fillings would pair nicely, even filled with some sliced bananas or other fruit. Add some jelly and you have a peanut butter and jelly crepe. I also want to try these with nutella, maybe nutella and bananas. With the use of six egg whites in the recipe, make sure you have another recipe planned to use up the extra egg yolks! I just scrambled them for Evan.