Crepes are a fairly new to me food. They’ve always seemed really fancy and high maintenance but I can make enough crepes for all of us in the time it takes to make three or four regular pancakes. I made these for my niece and nephew one morning (yup, I actually cooked breakfast in the morning instead of pulling French toast from the freezer) and they were amazed by the big pancakes. One of the awesome things about crepes is their versatility. You can fill them with pretty much anything you’d like.
I chose peanut butter this time but I think Nutella would rock, or any nut butter or Sun butter if you are allergic to nuts. Or you could make a fruit filling like sliced bananas, some apples sautéed in butter and mixed with cinnamon and sugar, or strawberries. My niece and nephew chose to eat theirs with butter and honey so if you decide against filling them they are still pretty tasty.
Peanut Butter Filled Crepes
A peanut butter filled breakfast treat.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
- 1 cup all purpose flour
- 2 eggs
- 1/2 cup water
- 1/2 cup milk
- 2 Tablespoons butter
- 1/4 teaspoon salt
- 1/2-3/4 cup peanut butter
- syrup, honey, or powdered sugar
In a bowl whisk together the flour and eggs. Slowly add in the water and milk. Whisk until smooth. Melt the butter in a 10 inch skillet or crepe pan. Add the melted butter and salt to batter and beat until smooth.
Pour mixture by quarter cupfuls into hot skillet and swirl in a circular motion to spread the batter. Cook over medium heat for 2 minutes or until lightly golden brown. Flip and cook for another minute or two until golden on the other side. You’ll get eight crepes from the batch.
Fill each crepe with a tablespoon or so of peanut butter, roll up and top with syrup or honey or dust with powdered sugar.
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