Ingredients:

  • 1 banana, mashed
  • 3 tablespoons butter, melted & cooled for 5 minutes
  • 1 1/2 cup whole milk
  • 1 tablespoon sugar
  • 1 cup flour
  • 2 eggs
  • 1 teaspoon vanilla
  • Pinch of salt
  • Butter for cooking
  • 1/4 cup creamy peanut butter, melted in microwave
  • Sliced bananas, for serving

Preparation:

  1. Mash the banana until its smooth, you don’t want large chunks!
  2. Combine all ingredients in a large bowl and whisk until the batter is smooth, it should be pretty loose.
  3. Cover with plastic wrap and place in the fridge for 30 minutes, this will result in a more tender crepe!
  4. Heat a nonstick skillet over medium heat and add about 1 tablespoon of butter.
  5. Once butter is melted, add about 1/4 cup of batter, you may need more or less depending on the size of your pan, but the crepes should be thin so not too much!
  6. Immediately move the pan in a circle to cover the bottom with the batter. Keep circling until the bottom is covered, it’s ok if the batter goes up the sides a bit.
  7. Allow the crepe to cook for a few minutes until the edges start to pull away from the sides.
  8. To flip, I usually pick up the edge with my finger and slide a spatula underneath. Quickly flip the crepe and allow it to finish cooking on the other side, just a couple more minutes.
  9. Repeat with remaining batter adding more butter to the pan between each addition. Make sure your pan doesn’t get too hot. If it does take it off the heat for a few minutes to allow it to cool.
  10. Serve immediately with sliced bananas and drizzle with melty peanut butter.
  11. Enjoy!