There are many things I am realizing after purchasing the new IPad. This list is actually quite long and for time sake I will limit it to this: having food and recipes apps at my fingertips is awesome. This whole post was inspired by the Martha Stewart EveryDay Food Magazine App in which I was able to download last month’s issue for free. My new hope is that every magazine will jump on this I will no longer have stacks of unused magazines laying around my house.
In this issue there was a section on crepes and the one that caught my eye happened to be a peanut butter and jelly roll-up. While I didn’t want to do this exactly, it got me thinking about how to incorporate peanut butter and crepes into a substantial breakfast. So I added in strawberries and a fresh banana puree and voila: Sunday breakfast crepes! I love crepes because they are light and so versatile. This breakfast reminds me of a good hearty waffle breakfast but is slightly lighter. Next time though I think I’ll make chocolate crepes because chocolate, peanut butter, and bananas happen to be one of my favorite flavor combos!
Now I can’t wait for spring to get here so I can have fresh strawberries and stop splurging on organic ones from the store (sometimes I get desperate for fresh fruit…)
- Crepe Batter
- ½ cup flour (I mixed ½ unbleached all purpose and half wheat)
- 1 tablespoon natural sugar
- pinch salt
- 2 larges eggs
- ¾ cup milk
- 1½ tablespoons melted butter
- Everything else
- 1 large ripe banana
- ¼ cup milk (I used almond)
- 4 tablespoons natural creamy peanut butter
- 2-3 cups sliced strawberries
- To make crepes, combine all ingredients in a blender and puree the mixture until everything is well combined- about 30 seconds. (You can whisk the mixture but your batter may not be as smooth.) Let rest while you pre-heat an 8″ skillet over medium heat.
- Brush skillet with melted butter and add ¼ cup of batter. Swirl around to cover the entire bottom of the pan and let cook until crepe begins to brown, about two minutes. Loosen the crepe with a spatula and flip with your fingers. Continue to cook crepe for another minute. Set aside and repeat with remaining crepe batter.
- Layer crepes on a plate. Any left over crepes can be stored separated by parchment paper and frozen in a freezer bag (recipe makes 8-8″ crepes).
- In a blender, combine banana and milk , pureeing until mixture is smooth. If sauce seems too thick, add a little extra milk.
- To assemble crepe, heat peanut butter slightly (just so it is easy to spread.) Take a crepe and spread peanut butter on half. Sprinkle Strawberries over the peanut butter and fold non-peanut butter side over, then over again. Repeat with remaining crepes. To serve, drizzle banana sauce and sprinkle with strawberries. If you want a little extra sweetness try putting a little honey in the banana sauce.