French Crepes with Peanut Butter and Apple Jelly


French Crepes or how we would say back home: CLATITE.

A very quick version without milk ( just because I forgot I ran out )

This version of crepes you could also  use it  as a wrap. There is no sugar added and no particular flavor.

I don’t know about you, but I could have a wrap for breakfast, one for lunch and one for dinner. No problem at all.  I don’t want to seem paranoid but I just don’t like the list of ingredients from the store wraps. Do I still buy them ? Of course! Sometimes there is not enough time to make them.

I will get starting as the people around me are already wandering what should they eat for breakfast.


  • 2 cups all purpose flour
  • 2 cups of milk ( I used water; I forgot I ran out of milk  )
  • 1/2 cup of water ( you can also use carbonated spring water )
  • 1 large egg
  • 1 pinch of salt
  • 2 tbsp olive oil

Sift  the flour and salt  into a large bowl. Make an indentation and add the egg. milk, water and oil and beat to a smooth , bubbly batter. The composition should have the consistency of a sour cream.

Lightly grease a non stick crepes pan over the medium heat. Pour in enough batter just to cover the skillet,swirling to cover in a fairly thin, even layer. Cook until the underside is golden and turn with a spatula or palette and cook on the other side until golden brown spots are showing.

Repeat the process until you use all the batter.

I made a total of nine crepes.

For the filling  I used peanut butter and apple jelly. dscn7096dscn7099

Enjoy !!!