Gluten-Free Peanut Butter and Jelly Crepes

Photo Courtesy of Delight Gluten-Free Magazine

Growing up, my mom would always make crepes for Sunday breakfast. I have memories of us making the batter together and me stealing dollops of the whipped cream that we would fill our crepes with. Now as I’m older, I’ve come to realize that you can do so much with crepe recipes and get really creative. When reading Delight Gluten-Free Magazine, I came across an article that included a recipe for peanut butter and jelly crepes with a peanut butter drizzle…yes please! Not only is this recipe gluten-free, but the protein powder that is used is great for a post workout meal. This recipe calls for pea protein power, which was new to me, but found it extremely interesting that it is vegan and easy to digest.

Now the only thing that I have experienced when baking with protein power is the potential for dryness. In order to make sure this didn’t happen, I added coconut oil to this recipe. Coconut oil is naturally gluten-free, which makes this healthy fat safe to use in gluten-free cooking. I personally love the way coconut oil and peanut butter complement each other and the flavors are all-around really brought out. Let’s take a look at what you’ll need:


½ cup egg whites

1 scoop vanilla pea protein powder

¼ cup water

1 tablespoon Kelapo coconut oil, melted

1 cup sliced strawberries

2 tablespoons all-natural strawberry jam

2 tablespoons all-natural peanut butter

2 tablespoons powdered peanut butter (mixed with a touch of water for the drizzle)


  1. Heat a frying pan and spray with Kelapo coconut oil cooking spray (this is soy and gluten-free).
  2. In a bowl, combine egg whites, protein powder, coconut oil and water. Whisk until smooth. Pour batter into the hot frying pan, moving the batter around until it forms a thin crepe.
  3. Let cook 1 to 2 minutes or until edges are golden brown and can be flipped with a spatula. Flip and cook the other side for 1 to 2 minutes.
  4. Continue with this process until the no more batter remains.
  5. Spread desired amount of peanut butter over this finished crepe, along with jam and roll.
  6. Top with sliced strawberries and powdered peanut butter drizzle. Enjoy!

I’m so happy to have found a recipe that can be made healthier for you and nutritious from the protein that you’re getting from the protein power and peanut butter. These crepes are perfect for carrying on my Sunday tradition and can’t wait to make them again this weekend. For more breakfast ideas, check out our gluten-free pumpkin chocolate chip pancakes, zucchini parmesan frittata, or these raspberry coconut scones.


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