Anyone who has witnessed or experienced the reaction to peanuts of someone with a peanut allergy knows how scary it can be. In fact, it is life threatening. One of the things that makes peanut allergies so frightening is that a person allergic to peanuts doesn’t need to eat them to have a reaction, often just touching a peanut product or being around another person who eats peanuts. send someone into anaphylactic shock.

For this reason and the fact that peanut allergies are on the rise (an estimated 3 million Americans suffer from peanut allergies and the number doubled in a five-year period between 1997 and 2002), there is talk of banning peanut products in schools. In fact, many schools already have.

Even if your child doesn’t suffer from peanut allergies, you may need to find a substitute for the iconic peanut butter and jelly sandwich.

Fortunately, finding alternatives to peanut butter has become easier. Spreads made with sunflower seeds, like Sunbutter, are available at regular grocery stores and big box stores like Walmart and Target.

Sun Butter is made with roasted sunflower seeds and is peanut and tree nut free and is a delicious alternative to classic PB & J.

In addition to making sandwiches, Sunbutter has many applications. For a fun breakfast that is peanut, gluten and dairy free, crepes can be made with Sunbutter. Fill them with all the fruit spreads and you can make a healthy, allergy-free breakfast in about 10 minutes.

Sun Butter And Jelly Crepes

Ingredients

2 large eggs

3 tablespoons creamy sun butter

3 tablespoons water 1/3 cup gelatin or fruit spread

Addresses

Place all ingredients in a medium bowl and mix with a hand mixer until everything is fully incorporated and smooth.

Heat a small nonstick skillet or crepe pan over medium heat until a drop of water immediately sizzles as it falls into the pan. Spray pan lightly with gluten-free nonstick cooking spray. Pour 1 tablespoon of the batter into the hot pan and immediately begin tilting and turning the pan to distribute the batter evenly. Cook for 1 to 2 minutes or until the edges appear dry and the dough looks almost set in the middle. Loosen the edges with a spatula and flip the crepe. Cook for another 30 to 40 seconds or until the bottom is golden brown and the dough is set. Repeat with the remaining dough. You can keep the crepes warm in a low oven or microwave for a few seconds to warm them up if you don’t use them right away.

Generously spread each crepe with the gelatin and roll up. Serve immediately.

Makes about 6 pancakes.