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Polish Crêpes with Peanut Butter and Banana
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Source: https://recipheon.com/en/recipes/breakfast/peanut-butter-and-banana-nalesniki-polish-crepes
About this recipe
Crêpes with peanut butter and banana make a filling sweet breakfast when you want something more substantial. These tender Polish crêpes are made with oat milk and pair well with creamy, boldly flavored peanut butter. Banana adds natural sweetness, while seasonal fruit brings a fresh contrast. Spread the peanut butter over the crêpes while they are still slightly warm so it goes on easily. Add the maple syrup at the end only if you want a more dessert-like version.
Ingredients
Batter
180 g all-purpose flour
300 ml oat milk
1 tablespoon oil
For Serving
2 tablespoons peanut butter
1 banana
100 g seasonal fruit
1 teaspoon maple syrup, optional
Steps
Combine the oat drink and oil, add the flour and whisk thoroughly until no lumps remain. Let stand for 10 minutes, then stir briefly again before cooking.
Heat a 24 cm nonstick frying pan over medium heat. Pour in a small portion of batter and immediately tilt the pan to spread a thin layer over the base. Cook for about 1 minute per side. Do not turn while the surface is liquid; wait until it loses its shine, the edges begin to release and the base is lightly golden. Lift with a wide spatula and turn carefully. If it browns too quickly, lower the heat.
Peel and slice the banana, then wash, dry and, if needed, cut up the seasonal fruit. Spread peanut butter over the still slightly warm crêpes, divide the banana and fruit between them, and fold or roll up. Divide the optional teaspoon of maple syrup between the portions.
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