This simple crepe recipe only needs a few ingredients to make

You must have watched those vintage French films with their portrayal of lush farms, pretty buildings, and scrumptious crepes. No one will judge you if you have, at some time, drooled over those thin crepes filled with luscious creamy fillings served on dainty cutlery on the screen. Well, guess what? Now you can try your hands at one of these charming desserts with this simple crepe recipe, and enjoy its taste in real life, that too freshly made, right out of your kitchen. Crepe recipes for breakfast have become quite popular in the recent past owing to the hassle-free preparation technique.

Peanut Butter Crepes:

Peanut butter crepes are one of the most desired crepe flavors by most people around the world. Their origin of crepes dates back centuries and across continents. History notes that it goes back to the 13th century when the dish originated in Brittany, France. Though the concept of Peanut butter came into existence only during the latter half of the 19th century, the Incas were believed to have ground peanuts into a very fine paste for culinary purposes.

The origin of peanut butter crepes is generally attributed as an offshoot of the recipe of crepes with chocolate syrup. In 1895, when Dr. John Harvey Kellogg patented the peanut butter mix, it slowly crept into use in many foods – often like a spread, a dip, or even a cooking ingredient.

Gradually, French pastry chefs were influenced by international cuisines while working on American dessert menus and thought of juxtaposing two global phenomena. Thus, the peanut butter crepe came into existence.

Today, it is devoured across the world by foodies who know that this sweet combination will certainly not betray their hopes for a great treat. After decades and numerous series of experiments, the rich history and versatility of this dish have defined it to be one of the most preferred desserts — a marriage of cultural and culinary traditions.

Ingredients:

• 501 ml milk
• 252 ml water
• 3 eggs
• 61 gm sugar
• A pinch of salt
• 122 gm flour
• 23 gm butter
• 2 tsp vanilla extract
• 151 gm peanut butter
• 102 gm cream cheese
• 53 gm sugar
• 2 tsp vanilla extract
• Bananas
• Strawberries
• Chocolate chips

Method:

1. First, you need to crack open two eggs in a mixing bowl and whip them together until the whites and yolks are well combined.
2. You have to then slowly add the milk, along with water. As you add, some lumps may form but you have to keep mixing them until the mixture is completely lump-free.
3. You can add in the sugar and salt at this step, and mix everything till they are dissolved.
4. In another bowl, you need to sift the all-purpose flour.
5. Then, you have to gradually sift the dry mixture over the wet mixture, and whisk everything until they are smooth.
6. Follow it up by adding the unsalted butter and vanilla extract and mix well.
7. It's important that you rest the batter for at least 30 minutes to let the flour absorb the liquids.
8. Then, you are going to heat a non-stick pan over medium heat, pour some of this batter, and then tilt the pan to coat evenly.
9. You can cook it till the edges curl, and then flip and cook for another 45 seconds.
10. You need to repeat this cooking process until the entire batter is over.
11. For the filling, you need to blend the creamy peanut butter, cream cheese, powdered sugar, and vanilla extract in a food processor. You have to ensure that you blend them till the mixture is silky smooth.
12. You can put one to two tbsp of the peanut butter filling on each crepe, and roll or fold the crepe to close it.

You can try different types of nut butters for this recipe for crepes. You may also add in sliced bananas or strawberries for extra flavor and nutrition. You can even experiment with a combination of chocolate peanut butter by adding dark chocolate chips.

You have to take care to not overmix the batter, and please be wary of cooking crepes at high heat.

You are sure to be delighted with this creamy and yummy dessert crepe, complete with the smoothness of peanut butter inside. You are encouraged to keep trying even if you don't get it right on the first attempt because, with some practice, you'll be able to master the art.