Easy Gluten-Free PB&J Crepes

 Easy Gluten-Free PB&J Crepes

In a blender, place two whole eggs, 1 cup of gluten-free flour, ⅛ of a teaspoon of sea sdalt, 1 Tablespoon of unsalted melted butter, 1 cup of almond milk, coconut milk, or oat milk. Beat on liquify mode and in a skillet on low heat, melt butter and pour crepe mixture in pan and smooth with a spatula, flip when light brown. 

To add, place a dollop of almond butter and jelly. For my crepes I used Smuckers Strawberry Jam, Trade Joe’s Almond Butter, Target Brand of Less Sweet Oat Milk, and King Arthur Gluten-free flour. 

*You can refrigerate the crepes mixture.