I have been having way too much fun with my new Le Creuset crepe pan. I am obsessed; I can’t (and won’t) stop making crepes. I am in love with the crepe making process, the smell of them while they’re cooking, their texture, their taste, and the endless crepe making possibilities.
Crepes not only taste heavenly, but they are extremely fun to make; they are an activity of their own!
At home, you can have a “crepe night” with your friends, a “crepe party” for your kids, a “crape date-night” with your husband, or even have a “crepe testing” session just for fun! The options are truly limitless! And that is what I love about this French dish: they are so versatile. Crepes can be fixed for breakfast, brunch, lunch or dinner…and they can be made sweet or savory. How great is that!?
If you don’t currently own a Crepe pan, I highly recommend getting one. It’s a small investment for a lifetime of crepe-making fun. The one I use from Le Creuset is affordable and extremely easy to use; I’ve really been happy with my purchase. So if you don’t know which one to get, get this one! And to get you started, I am sharing a wonderful and easy recipe you can make. Your family and yourself will love these Peanut Butter Honey and Granola Crepes. My husband and I ate them for breakfast at home, but they can easily be served as a snack or for dessert. They are SO good! It is one of those recipes you will want to share with friends and family for sure.
Happy crepe-making everyone. Enjoy!
- [b]For the Crepes[/b]
- 1 ½ cups whole wheat pastry flour
- 2 eggs
- 1 teaspoon white sugar
- ¼ teaspoon sea salt
- 2 cups almond milk
- 2 tablespoons hot water mixed
- ½ teaspoon baking soda
- ¼ teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- For the Filling (ingredients needed per crepe)
- 1 banana, sliced
- 4 tablespoons granola
- 3 tablespoons creamy organic peanut butter
- 1 tablespoon local organic honey
- 3 tablespoons full fat canned coconut milk (to top, optional)
- Add eggs, sugar and sea salt to your standing mixer’s bowl. Mix well.
- Warm almond milk in microwave [i](about 20 seconds)[/i] and add it in. Mix well.
- Combine hot water with baking soda [i](in a separate small mixing bowl)[/i], and add it in. Mix well
- Gently add in flour. Mix well.
- Add in coconut oil. Mix well.
- Leave the batter to sit for at least 1 hour; it will thicken slightly over this time [i](batter must reach the consistency of pouring cream.)[/i]
- Preheat crepe pan for 5 minutes over medium heat, then grease surface with coconut oil.
- Pour small ladle full of batter into the pan; use crepe spreader in a circular movement to distribute batter evenly to form a large, thin crepe.
- Allow it to cook until bubbles begin forming at the surface, then loosen edges with spatula and flip the crepe.
- Other side only cooks for about 1 minute; while it cooks, add your filling: spread peanut butter and honey to cover half of the crepe, adding few banana slices on top. Use your spatula to fold crepe in half, and then fold it again in half [i](so it looks like my pictures below.)[/i]
- Top it with more honey, banana slices, granola and full-fat canned coconut milk. ENJOY!
