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 (my favorite) 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 skim 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.
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.