Peanut Butter Crepes

Peanut Butter Crepes


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!


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