- Mar 30, 2018
Peanut Butter & Banana Crepes
- 1 Cup of Yogurt
- 1/2 Cup of Peanut butter
- 1/2 Teaspoon of Cinnamon
- 2 Bananas
- 1 Cup of Flour
- 1 1/4 Cup of Milk
- 2 Teaspoons of Water
- 1 Teaspoon of Butter (per Crepe Cooked)
- Chocolate for Drizzle
In a medium bowl, put in your peanut butter, yogurt and cinnamon and mix until smooth and consistent, then set aside.
In a separate bowl, add in your milk and sift in your flour. Whisk until there are no clumps.
Add water to your flour and milk mixture and stir until consistent.
Put your Blackstone Griddle on high.
Add one teaspoon of butter, donât be scared if it scorches, it should do that. Make sure it covers the size of crepe you want.
Add â cup of the mixture to the pan and using a batter spreader (found in the Blackstone crepe kit), or a large metal spatula, spread the batter wide enough for a nice thin layer.
Cook for about 25 seconds, flip and cook for an additional 25 seconds.
Remove from griddle and lather one side with your peanut butter mixture.
Add as many banana slices as you want. I like mine loaded so I put about 12 slices.
Roll the crepe and enjoy!