In a saucepan over medium heat, mix the raspberries, water, chia seeds, lemon juice, and honey.
Cook until the raspberries break down, gently crushing them with the spoon, for about 5 minutes.
Remove from heat and let cool.
Blend the flour, eggs, milk, melted butter and Himalayan salt until smooth.
Heat a non-stick skillet over medium heat and add a little butter.
Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom evenly.
Cook for 1-2 minutes, until the edges lift and the bottom is golden brown. Flip and cook for another 1-2 minutes.
Repeat with the remaining batter, adding more butter to the pan as needed.
Spread peanut butter on each crepe, top with a generous spoonful of raspberry chia jam, and fold or roll them up.
Serve warm and enjoy a nutritious breakfast !
