Peanut-butter-pancakes

Peanut butter crepes

Tasty and filling, these will set you up for the day

By , 18 January 2018

(4 votes)

Peanut butter crepes
  • 30 Mins

  • Serves: 8

  • Price: 42p per serving

Nutritional Info
Each 117g serving contains
  • Energy

    822KJ

    197KCAL

    10%
  • Fat

    11.9g

    med

    17%
  • Saturates

    2.8g

    med

    14%
  • Sugars

    4.8g

    low

    5%
  • Salt

    0.25g

    low

    4%
of your reference intake.
Typical energy values per 100g: 703kJ/168kcal.
Ingredients
  • 40g plain flour
  • 30g wholemeal flour
  • 3 medium eggs
  • 150ml semi-skimmed milk
  • 1tbsp rapeseed oil
  • 120g crunchy peanut butter
  • 400g strawberries, sliced
Method
  • In a bowl, whisk together the flours, eggs and the milk until smooth.

  • Heat a small, nonstick frying pan to medium. Use kitchen roll to wipe the pan with a little oil. When the pan is hot, pour in a small ladleful of batter.

  • Swirl the pan so a thin layer of batter covers the entire surface. Cook for 30 secs, or until the edges start to peel back. Flip with a spatula. Cook for 30 secs.

  • Remove the crêpe from the pan. Repeat for the rest of the crêpes, stacking them on a plate between sheets of greaseproof paper as you go.

  • To assemble, spread 2tsp peanut butter over each crêpe, top with a handful of strawberries and fold. Serve 1 crêpe per person and eat warm or cold (reheat the crêpes in a pan or a microwave if required).