Apple and peanut butter crepes
These are some of my favourite pancakes for pancake day, with a PERFECT peanut butter drizzle, courtesy of Whole Earth.
This was the first drizzly peanut butter to come out in the UK, and not only does it look the part, but it tastes very good indeed.
The only ingredient is peanuts, and it comes in a fully recyclable bottle.
Get your hands on some in Tesco, Asda, Sainsbury’s, Morrisons or Waitrose.
Recipe, serves 2;
6 heaped tbsp plain wholemeal flour
1 banana
1 egg
1 cup milk (or a splash more - adjust until you have a pourable/ runny batter)
1/3 tsp bicarbonate of soda
1 tsp vanilla extract
Sprinkle cinnamon
Optional: 1 tbsp sugar/ syrup
Butter, for the pan
THE APPLE
1 apple, finely diced
1 tbsp oil
1 tbsp syrup
1/4 tsp cinnamon
TO TOP
Whole Earth drizzler peanut butter
Roasted peanuts
Method
Finely dice your apple, then add to a small saucepan, with your oil, cinnamon, and syrup.
Stir and cover with a lid, leaving on medium heat, stirring every couple of minutes. If the apples start to stick, add a splash of water and cover with a lid again.
Add all the ingredients for your pancakes to a blender, and blend until smooth - you’ll need to adjust the amount of milk, so you have a pourable batter, which will easily spread across your pan.
Melt 1 tsp butter in a non-stick frying pan on medium heat.
Once melted, blot slightly with kitchen roll, then pour 1 ladel worth of batter into your pan, spreading evenly by tilting the pan/ spreading with a spoon if needed.
Once the surface of the pancake is matte, flip and cook for another 30 seconds, to make sure both sides are equally browned.
Repeat with all of the batter, stacking the crepes up on a chopping board.
Once you’ve made your last pancake, stack all the crepes on top of each other, and slice through the middle of the stack, leaving you with double the amount of semicircular pancakes.
Check on your apples, and if they’ve started to soften, turn the heat off & remove the lid, allowing some of the liquid to evaporate.
Roll up each of your crepes, making sure the cut side is exposed & neat.
Stack the crepes on top of each other - the size of my pan made 5 big pancakes, and 10 half crepes, so I stacked 4 on the bottom, then 3, then 2, then 1.
Top with a healthy drizzle of peanut butter, your cooked apples & a handful of roasted peanuts.
Serve between 2, with yogurt, syrup, and an extra drizzle of peanut butter.
Notes + Variations:
If you want to make these vegan, ditch the egg, and use half self raising flour, half plain.
