Peanut Butter Crepe Recipe

Make batter

In a blender or medium bowl, combine 1 cup all-purpose flour, 1 cup milk, 2 large eggs, 2 tablespoons melted unsalted butter, 1 teaspoon granulated sugar, and a pinch of salt. Blend or whisk until the batter is completely smooth and slightly thin in consistency. Let rest 10–15 minutes at room temperature to relax the gluten and eliminate bubbles.

Cook crepes

Heat a nonstick skillet or crepe pan over medium heat and brush lightly with vegetable oil or a little melted butter (about 1 teaspoon per pan). Pour roughly 1/4 cup batter into the center of the pan, immediately tilt and swirl to form a thin, even circle about 7–8 inches across. Cook until edges lift and underside is lightly golden, about 45–60 seconds. Flip with a thin spatula and cook the second side 15–30 seconds. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter to make about 6 crepes (you may need to re-oil the pan occasionally).

Prepare whipped cream

Chill a mixing bowl and whisk (or use a chilled bowl of a stand mixer). Pour 1 cup heavy whipping cream into the bowl, add 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract. Whisk at medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip. Refrigerate until ready to assemble.

Prepare banana

Peel and slice 1 ripe banana into 1/4-inch rounds. If not assembling immediately, toss slices gently with 1/2 teaspoon lemon juice to prevent browning.

Assemble crepes

Lay one warm crepe on a plate. Spread about 1/2 tablespoon creamy peanut butter evenly over the center of the crepe (adjust to taste). Place a line of banana slices down the center (about 6–8 slices depending on banana size). Fold the crepe: either fold sides over (envelope) or roll tightly. Repeat for remaining crepes. For a richer assembly, warm the peanut butter briefly (10–15 seconds in microwave) so it spreads easily.

Finish and garnish

Top each assembled crepe with a generous dollop (about 2–3 tablespoons) of the prepared whipped cream. If using, shave or grate 30 g French dark chocolate over the whipped cream or melt the chocolate and drizzle it over the crepes. Sprinkle optional chopped roasted peanuts for crunch and/or drizzle 1 teaspoon maple syrup or honey for added sweetness. Serve immediately.

All listed optional add-ons (French dark chocolate, chopped peanuts, maple syrup) are covered in the Finish and garnish step. Adjust peanut butter quantity to taste; for a thinner spread, warm slightly. Leftover batter can be refrigerated up to 24 hours. Leftover whipped cream should be used same day.