Sadly, Peanut Butter Lover’s Month is drawing to a close. This is the last peanut butter recipe I will be sharing for the foreseeable future (read: until I make a new recipe).
Usually, the recipes I post are not entirely original. I begin with someone else’s recipe and make a few tweaks here, a few substitutions there, finally arriving at the recipe I post. However, this recipe is one of a kind. I am not claiming that no one has ever made peanut butter crepes before, but I did not reference any recipes when I started cooking. I simply poured a bit of this and that into a bowl and hoped that it would all turn out. Originally, I was going to make pancakes, but the thin batter is better suited for crepes. I was quite pleased with the results.
To top my crepes, I whipped up some un-original “nice cream”–a frozen banana run through a food processor until it has the consistency of soft-serve ice cream. The “nice cream” can either be rolled inside of the crepes or spread across the top.
- 1 egg
- 1 tbs. peanut butter
- 1/8 tsp. vanilla
- 1/8 tsp. cinnamon
- 1/16 tsp. baking powder
- Combine all ingredients in a food processor until smooth.
- Lightly coat a skillet with nonstick spray and heat over medium high.
- Pour batter by spoonful onto hot pan. Let cook 2-3 minutes until the top is bubbling. Flip and continue cooking until done.
- Top (or fill), eat, and enjoy!