Indulgent Peanut Butter Crepes

Indulgent Peanut Butter Pancakes



PN Pancake Day insta-09


Isn’t this what Pancake Day is all about? Filled with chocolate and peanut butter deliciousness, these crepes are the indulgent and fruity treat you need.


You can find the Crunchy Maple Peanut Butter at your local Sainsbury’s – currently only £1.75!


Watch the video here.


110g plain flour
Pinch of salt
2 large eggs
200ml Unsweetened Almond Milk mixed with 75ml water
50g melted butter
Crunchy Maple Butter
Melted dark chocolate




Sift the flour and salt into a large mixing bowl


Make a well in the centre of the flour and break the eggs into it. Whisk the eggs in the centre and gradually Then begin whisking the eggs using an electric whisk or a balloon whisk – incorporating any bits of flour from around the edge of the bowl as you do so. When the mixture starts thicken, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).


When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is
smooth, with the consistency of thin cream.


Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using
a wodge of kitchen paper to smear it round.


Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter.


It’s also helpful if you spoon the batter into a ladle or a small coffee cup so it can be poured into the hot pan in one go. Hold the ladle so that the base is very close to the bottom of the pan then pour in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. If you have any holes in it, add a teaspoon of the mixture just to fill them in. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.


Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate. Overlap the pancakes as you go on a plate fitted over simmering water, to keep them warm while you make the rest. (Or if you are freezing them stack them with a piece of baking parchment between them and pop them in a freezer bag).


Fill the pancakes with sliced banana and berries, drizzle on the melted chocolate and peanut butter, and enjoy!