The most important question on a Sunday morning is: pancakes or crepes? Neither answer is wrong yet both choices have their merits. For today, I’m going to recommend crepes. Should you disagree, then please refer to the World’s Best Pancake recipe instead. These crepes require very few ingredients and are very easy to make. If you don’t have the listed flours, then all-purpose flour or whole wheat pastry flour will work fine. Don’t forget the peanut butter! What do you prefer: Pancakes or Crepes?


3/4 cup sweet potato flour (can substitute any other flour)
1/4 cup peanut flour / PB2 (or any other flour, if you must)
1/2 teaspoon vanilla
2 eggs or 1/2 cup egg substitute
1 cup of milk
Pinch of kosher salt


1. Place all of the items in a blender or food processor until it becomes a creamy batter.

2. Preheat a nonstick skillet on medium heat. Spray with nonstick spray. Hold the skillet at an angle and use the other hand to add 3-4 tablespoons of crepe batter. Tilt and swirl the skillet in a circular motion until the batter is evenly spread over the pan. Cook the crepe until the outer edges begin to brown and loosen from the skillet (about 2-3 minutes.

 Flip the crepe over and cook for about 30 more seconds.

3. Flip the crepe onto a plate. Fill with desired ingredients, then fold in half and roll up.

Classic – spread butter down the middle, roll up and top with syrup.

Peanut Butter Boy Special – spread peanut butter down the middle, top with sliced bananas, roll up and top with syrup.

Apple Pie – spread apple pie peanut butter down the middle, top with cinnamon-sugar caramelized apples, roll up and top with syrup.

4. Refrigerate leftover batter for up to 5 days, but make sure to whisk it very well before cooking since the sweet potato flour (more-so than other flours) will settle.

Filed in Breakfast, Dessert, Gluten Free, Peanut Butter, Vegetarian

17 Responses / Leave a comment »

  1. Fallon says:

    I don’t see crepes on many breakfast options, so I usually order pancakes!

    Sweet potato flour, this is my first time hearing about this.

    • Nick says:

      I know, crepes aren’t all that common – it’s such a shame!

      I only found sweet potato flour a little while ago but it’s pretty neat. It’s so finally ground though, more like a powder (or confectioner’s sugar) than a flour.

  2. Adam says:

    Pancakes all the way, granted I’m terrible at making them which is probably why my favourite restaurant is a little pancake house near by :).
    And I just wanted to say: love the blog, been following for a while, it’s always nice to find someone else with a PB obsession on par with my own :).

    • Nick says:

      Haha, but pancakes are so easy!

      Thank your for the compliments, much appreciated. And I agree, I love finding fellow PB addicts, makes me feel less alone with this addiction =)

      • Adam says:

        You’d think they’re easy, right? And then you see me make them and you’d think again. I stop at the batter and let someone else handle the cooking :).

  3. I love sweet potatoes but have never tried the flour. Your recipe sounds really good and healthy too!

  4. Chuck says:

    Can’t forget nutella and banana- bet that would tast great on a sweet potato crepe.
    But eh, not a fan of the PB2 stuff… kinda sketches me out. I’ve never had peanut flour, but I’ve head about it… Is that essentially what PB2 is? Sounds like an expensive marketing trick…

    • Nick says:

      Funny you should say that – turns out that PB2 is just a marketing trick for peanut flour! I agree with you about peanut flour to some extent – but when you think about it, it’s really just the leftovers from the manufacturing process for making peanut oil.

      That being said, I don’t agree with using it to make a “diet peanut butter” by adding water, but it’s wonderful for protein shakes, soups, chili and oatmeal for thickening, it’s a fantastic source of protein. Check out the Protein Plus peanut flour though, it’s much cheaper and there is no sugar added like PB2.

  5. Katrina says:

    Yum! Love sweet potatoes and I’ve never heard of flour either, but checking out your link from Amazon, it isn’t as pricy as I assumed it would be. Just might have to get some. We love crepes!

    • Nick says:

      The flour is so finely ground it’s like powder, but it makes a very smooth, delicate and delicious crepe! If you buy from that link, make sure you check out what else Barry Farm has to offer since ordering other items from them will help keep the shipping cost per item down.

  6. Shannon says:

    sweet potato flour? love the sound of that! what else have you done with it??

    • Nick says:

      Excellent question Shannon. The answer: nothing. I’m sure it’s great in muffins and I’m dying to make a sweet potato banana bread but haven’t yet. However, I have made quite a few batches of crepes to make up for my lack of creative ideas =)

  7. Just coming across this now and am very excited – I’ve been on a huge unconventional flour kick lately and the sweet potato variety is a new one to me. I’m definitely going to have to add this to my roster. Thanks for the tasty looking recipe – like you, I put peanut butter on pretty much everything so I totally appreciate all your fun recipes :)

    • Nick says:

      Yes the sweet potato flour is very interesting and different, and this crepes are phenomenal! They are so delicate like traditional crepes (maybe even thinner), but they actually don’t tear as easily as regular crepes (just a tiny bit stretchy, in a good way).

      Peanut butter on everything – the only way to live! If you ever discovered some crazy/intense/delicious things that you put peanut butter on and I don’t, let me know!

  8. Kieran says:

    OMG, your blog is heaven. I love the logo/header btw.

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