Gallery

Difficulty

Low

Strawberry peanut crêpes

Name: Strawberry peanut crêpes
Yield: 16 crêpes

Crispy crêpes with a hint of cinnamon filled with delicious peanut butter and strawberry jam

Strawberry

Peanut butter

Crêpe dough

Strawberry jam

/assets/images/recipes/crepes-peanut-strawberry/1.webp

/assets/images/recipes/crepes-peanut-strawberry/2.webp

/assets/images/recipes/crepes-peanut-strawberry/3.webp

/assets/images/recipes/crepes-peanut-strawberry/4.webp

Ingredients

Yields

16 crêpes

Crêpe batter

500 g hazelnut or whole milk
210 g wholemeal oat flour
200 g eggs (4)
100 g butter
10 g cinnamon powder
5 g salt

Assembly

Peanut butter
Strawberry jam
Nutella (optional)
Chopped peanuts
Sliced strawberries

Directions

Prep. time

20m

Crêpe batter
- 500 g hazelnut or whole milk
- 210 g wholemeal oat flour
- 200 g eggs (4)
- 100 g butter
- 10 g cinnamon powder
- 5 g salt
- In a bowl or a jug, mix all the ingredients and process with a hand blender until there are no lumps and the mixture is uniform.
- At this point, we can refrigerate the batter for up to five days and take it out of the fridge to prepare the crêpes we want to eat at the moment. Another option is to make all the crêpes at once and then store them in the fridge covered with cling film. When consuming them, we would only need to heat them in the pan and they would be ready!
- Now, heat a non-stick crêpe pan or one with a wide base over medium-high heat.
- When it's hot, pour a sufficient amount to cover the entire surface. Tilt the pan to ensure there are no gaps on the surface of the pan. It is important that the layer of batter is as thin as possible. We are making crêpes, not pancakes.
- Cook for 1 minute. After this time, flip it with the help of a spatula and cook for 1 more minute on the other side. They should be golden and slightly crispy.
- Cook all the batter and stack the crêpes on a plate.
- Set aside.
Assembly
- Peanut butter
- Strawberry jam
- Nutella (optional)
- Chopped peanuts
- Sliced strawberries
- Once we have all the crêpes cooked, spread a layer of peanut butter to taste over each one.
- Then, add strawberry jam over the peanut butter and spread it all over the surface.
- Now, fold each crêpe in half and then once more to get a quarter of a circle.
- Put some Nutella on top if desired and decorate with fresh strawberries and chopped peanuts.
- It is recommended to consume the crêpes once prepared; otherwise, keep them in the fridge.

Crêpe batter

500 g hazelnut or whole milk
210 g wholemeal oat flour
200 g eggs (4)
100 g butter
10 g cinnamon powder
5 g salt

Assembly

Peanut butter
Strawberry jam
Nutella (optional)
Chopped peanuts
Sliced strawberries

Strawberry peanut crêpes

Crêpe batter

Assembly

Crêpe batter

500 g hazelnut or whole milk
210 g wholemeal oat flour
200 g eggs (4)
100 g butter
10 g cinnamon powder
5 g salt

Assembly

Peanut butter
Strawberry jam
Nutella (optional)
Chopped peanuts
Sliced strawberries

Peanut chocolate strawberry cheesecake

Giant strawberry pistachio chocolate cookie

Giant peanut chocolate coffee toffee cookie

Crêpe dough

Strawberry peanut crêpes

Crêpe batter

Assembly

Crêpe batter 500 g hazelnut or whole milk 210 g wholemeal oat flour 200 g eggs (4) 100 g butter 10 g cinnamon powder 5 g salt

Assembly Peanut butter Strawberry jam Nutella (optional) Chopped peanuts Sliced strawberries

You might be interested ...

Peanut chocolate strawberry cheesecake

Giant strawberry pistachio chocolate cookie

Giant peanut chocolate coffee toffee cookie

Crêpe batter

500 g hazelnut or whole milk
210 g wholemeal oat flour
200 g eggs (4)
100 g butter
10 g cinnamon powder
5 g salt

Assembly

Peanut butter
Strawberry jam
Nutella (optional)
Chopped peanuts
Sliced strawberries