By 300 Sandwiches
Crepes we’ve established are a sandwich, since they’re like wraps. I packed this batch with fruit and peanut butter and cut into bite sized pieces for an easy grab and go breakfast treats. Perfect for two people in a post-vacation haze who this week have delayed going to work until as late as possible.
The only thing I have to work on is flipping the crepes in the pan with one flick of the wrist. I tried, but I end up only getting half of the crepe over, so it looks like an omelet. This is why spatulas were made.
Naturally, when E grabbed the skillet, he flipped one crepe so it turned over on itself perfectly on the first try. “Ha!” he cracked.
“Pass the coffee,” I replied.
1 1/2 cup flour
3 tablespoons butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon sugar
pinch of salt
1 cup blueberries
1 cup raspberries
1/3 cup peanut butter
Mix flour, eggs, butter, cinnamon, nutmeg, sugar, salt in a large bowl. Refrigerate for at least 20 minutes, then remove from refrigerator and mix again before using.
In a greased, nonstick skillet over medium heat, pour a compact disc sized portion of the mixture into the pan. Move the pan in a circular motion to spread out the batter into a flat pancake. Cook for 2-3 minutes on one side, flip once and cook on the other. Remove from heat and let cool on plate.
On flat crepe, spread peanut butter, then place cut up fruit on top. from one side, slowly roll the crepe over on itself towards the other side. Cut the cylinder into bite sized pieces (about 2 inches tall or so), and serve.
Batter will yield 6-8 large crepes; you can get about 30 fruit pieces out of this recipe. Good for groups of people or large brunches.