Peanut Butter Crepes with Balsamic Grape Reduction

These dessert crepes are easy to make and even better to eat. Making crepes is relatively easy as long as you have a non stick pan and some patience. The first one might not come out right, but try again and with some patience, you will get thin, delicate crepes perfect for wrapping around ooey gooey peanut butter cream.

Rich and decadent dessert crepes filled with thick peanut butter cream and a drizzle of jam reduced into a thick sauce.

Crepe Batter
1 1/2 cup whole wheat flour
2 cups almond milk, divided
1 tbl organic cane sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbl melted coconut oil, plus more for cooking

In a blender combine all of the ingredients (including 2 tbl melted coconut oil), starting with 1 1/2 cups of almond milk. Blend for a couple minutes until smooth. Chill mixture for 10 minutes.
Add the remaining 1/2 cup almond milk to the crepe batter and stir to combine and thin out.
In a non-stick pan, pour a tiny bit of oil down and tilt the pan to coat the entire bottom. Pour out any remaining oil.
Pour 1/3 cup of the batter and immediatly tilt the pan around in swirling motions to get a large, thin circle. Cook over medium heat until bubbles form all around the edges and the bottom is golden brown. Flip over and cook 1-2 minutes more.
Stack and keep warm under a kitchen towel while you finish the rest.
Fill with peanut butter cream, roll up and drizzle with balsamic grape glaze.

Peanut Butter Cream
1/2 cup creamy, unsweetened peanut butter
2 tbl earth balance coconut spread
2 cups organic powdered sugar
1/2 tsp vanilla extract
1/4 cup vegan cream cheese

Combine all of the ingredients ina food processor and blend until thick and creamy.

Balsamic Grape Reduction
1 cup grape jelly
1/2 cup water
2 tbl balsamic vinegar

Combine all of the ingredients in a small pot and whisk to combine. Bring to a boil, reduce to a simmer and cook for 20 minutes until the jelly is thick and has reduced by a third.