On today’s show we made Peanut Butter and Jelly Crepes for fifty 1st graders at the Wilkinson Public Library in Telluride, CO. Here is the very simple recipe we use to make crepes. If given the choice, my kids will pick this almost every time for breakfast. They are great for dessert as well.
1 cup of milk
1 cup flour
1/3 cup water
3 TBSP butter, melted
and a pinch of salt.
Mix all ingredients until thoroughly blended. Set a pan – I prefer cast iron for pancakes and crepes – on medium heat and add a tsp of canola oil. When the oil is shiny, pour 1/4 cup of the batter into the center of the pan and then tilt the pan until the batter spreads out in a thin layer across the entire pan bottom. Cook until the center of the crepe is no longer liquid and then flip and cook until second side is browned. If the first crepe sticks, don’t sweat it, the pan gets less sticky with each crepe.
Remove crepe from pan. The options are now limitless, both savory and sweet. My kids have two favorites: spread a thin layer of peanut butter and jelly on the crepe, then roll it up and drizzle it with maple syrup; or add sliced banana in a line across the crepe and drizzle it with chocolate syrup before rolling it up.