Peanut Butter Filled Crepes

Peanut butter filled crepes are a quick and easy breakfast recipe. Serve with fresh fruit for a tasty morning meal.
Peanut Butter Filled Crepes are a quick and easy breakfast idea. From www.cookingmimi.com

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.

To make everything a bit smoother you could even make the crepe batter the night before and store it in a covered bowl or pitcher overnight. I’ve read that doing that makes a better batter anyway. I like the crepes made right away just fine so I don’t worry about it.

Peanut Butter Filled Crepes are a quick and easy breakfast idea. From www.cookingmimi.com
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Peanut Butter Filled Crepes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Micha M

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Fill each crepe with a tablespoon or so of peanut butter, roll up and top with syrup or honey or dust with powdered sugar.

Recipe Notes

Adapted from All Recipes

Linked to Cooking Thursday at Diary of a SAHM

 

What is your favorite way to eat crepes? Do you like peanut butter filled crepes or fruit topped or filled?

Comments

  1. Once again another great recipe. Maybe drizzle a little chocolate on top for something special!! Thanks for the recipe!!

  2. My kids and I love peanut butter.

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