When I was a little girl, my Dad would whip up crepes or thin pancakes as he called them, for us on weekends. We’d swipe one while it was still warm and sprinkle bits of sugar on it before rolling and eating. All these years later, I had never made crepes until recently. The problem was, I didn’t have anything to fill them with and wanted something more substantial than sugar!Then I remembered a jar of Kraft whipped peanut butter that I had in my cupboard, and spied bananas on the counter. Whipped peanut butter works best for these because it spreads so easily and won’t tear the crepe.
Photo copyright Karen Humphrey
Peanut butter banana crepes with maple syrup
1 ⅓ cups flour
¼ tsp salt
4 eggs
1 ½ cups milk
¼ cup butter, melted
In a bowl, whisk together the flour and salt. In a separate bowl, break the eggs and whisk in the milk. Add 2 tbsp melted butter, plus the egg/milk mixture into the flour mixture and whisk until smooth. Cover and put in the fridge to chill for about an hour.
Strain through a find sieve to get rid of the solids. Heat an 8 inch crepe or non stick pan over medium heat, and brush with a little of the remaining butter. Using a ladle, pour about ¼ cup batter into the middle of the pan, swirling to coat. Don’t worry if you don’t get this on your first try, it takes a little practice. Cook, turning once, until the crepe is browned and set on the both sides (about 1 minute) Transfer to plate and allow to cool.
Crepes will last wrapped in cling film in the fridge for about 3 days, or you could put wax paper between them and freeze in an airtight container for up to 1 month.
Makes 16 eight inch crepes.
To make the peanut butter banana crepes, spread a spoonful of Kraft Whipped peanut butter on one side of the crepe and top with sliced banana. Fold the other half of the crepe over and drizzle with maple syrup.