Buckwheat crepes with peanut butter and banana are one of the cleanest recipes I can think of. And it’s one of my all time favourites. It takes only a few ingredients to make them. It takes few minutes to put these together. And they taste out of this world. It’s ultimate comfort food for me, go to food when I need energy and when I crave something indulgent.
Peanut butter, or any nut butter for that matter, when manufactured properly is one of your best friends. I realise it’s quite fatty but this is the fat you actually need in your diet. This fat is beneficial for you. Peanut butter is also full of good for the muscles protein.
What did I mean by manufactured properly? Peanut butter should be made of peanuts. Peanuts only. That’s the same for all nut butter. Unfortunately, most of the brands of peanut butter I see in supermarkets have oil, or sugar, or both. They take the most delicious, clean product and make it extremely unhealthy. This only goes to show that reading and understanding ingredient labels of what we buy is a must now. I found, one – ONE – a brand of peanut butter made only from peanuts. That’s crazy. Only one brand that does things properly. I hope there are more brands out there and they are just not supplied by my store. Here’s hoping.
Back to this lovely recipe. Buckwheat crepes. You need buckwheat flour, egg, a pinch of salt and water. And that’s it. This flour, when mixed with liquid, is lump free. Just mix it well and you don’t have to worry about the lumpy batter. I love this. Every little helps, right?
When the batter is ready all you need is good Teflon pan and high heat. I wanted to say fry crepes but there is no oil involved in making them. I’ll go with cooking. Cook crepes on high heat, top with peanut butter, banana, roll and voila. Breakfast of champions is ready.
The batter will keep in the fridge for a couple of days so these crepes can be enjoyed the next day as well.
Fuel Your Body, Charge Your Day
- Heat good Teflon pan on high heat.
- In a measuring jug measure 1 cup of buckwheat flour. Add 1 egg, a pinch of salt and approx half of the water. Mix well. Add rest of the water and mix again.
- Pour a portion of the batter into the pan. Swirl around to make an even layer of batter. Cook for 1-2 minutes. Crepe is ready to turn over when edges start coming away from the pan.
- Flip the crepe and cook for further 30 secs.
- Spread peanut butter on the crepe, add sliced banana, roll, and serve.
* Crepes are as delicious cold as they are warm. Pack them in foil and take with you to eat at work.
* It's best to use pure peanut butter with no added oil or sugar.
* Sub peanut butter for any other pure nut butter you like.