Peanut Butter Crepes with Cinnamon Cream Cheese Filling

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 looking for gluten-free options. 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.

Peanut Butter Crepes with Cinnamon Cream Cheese Filling

Adapted from A Dash of Sass

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Peanut Butter Crepes with Cinnamon Cream Cheese Filling

Course Breakfast

Cuisine N/A

Keyword cinnamon, cream cheese, crepe, peanut, peanut butter

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

0 minutes minutes

Total Time 13 minutes minutes

Servings 5 -6 Crepes

Ingredients

Crepes:

• 1 egg
• 6 egg whites
• 1/2 teaspoon vanilla extract
• 1 1/4 tablespoon sugar
• 2 tablespoons creamy peanut butter

Cinnamon Cream Cheese Filling:

• 4 ounces cream cheese softened
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon vanilla extract
• 1 1/2 tablespoons sugar

Instructions

• To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sugar, and peanut butter.
• To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.
• Butter or drizzle oil in a large skillet and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.
• Add filling to crepe while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.