Peanut butter crepes
- 40g plain flour
- 30g wholemeal flour
- 3 medium eggs
- 150ml semi-skimmed milk
- 1tbsp rapeseed oil
- 120g crunchy peanut butter
- 400g strawberries, sliced
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).