On lazy Sundays after, my mother would either make chuối chiên (bananas dipped in sweet batter and fried) or bánh kẹp (French style crepes). We didn’t eat the crepes with syrup like our American friends, but simply rolled up the slightly sweet rounds before devouring them as we read the Sunday paper. I later learned that crepes were actually a French dish that caught on during their occupation of Vietnam. I’ve loved crepes since then and have eaten numerous incarnations. My most recent are whole wheat chocolate pancakes with a gooey peanut butter and chocolate chip filling. Hungry yet?
One of my college roommates introduced me to her favorite late night snack. Peanut butter sandwiches stuffed with chocolate chips that she cooked in our electric sandwich maker. They were so simple, yet so decadent. So I combined my love those late night sandwiches and my love for crepes to make a healthier version. I used whole wheat flour and added a cup of Stonyfield Greek yogurt. It’s a protein packed dish that can be eat for breakfast or dessert. You can also substitute other nut butters if peanut butter isn’t your thing.
Until last week, I never thought I needed a crepe pan. I don’t care for uni-taskers in my small kitchen, but IKEA had them on sale. Who can resist a $6 crepe pan? Making crepes take a little practice, but they are worth it. If you don’t have a crepe pan, a nonstick skillet works too. That’s what I’ve been using until I acquired my crepe pan. The key is patience. Wait until the edges start to brown before releasing them from the pan. If you can stand it the heat, pulling them off the pan by hand is the best way to flip them. Otherwise, loosen the edges with a rubber spatula before flipping them with a turner.
To fill the crepes, spread a layer of peanut butter on the crepe. Then sprinkle with chocolate chips. Fold in half and return to the pan until the chocolate melts and the peanut butter is all gooey. You’ll want to eat these whole wheat peanut butter chocolate crepes warm. If you leftover crepes, place them between sheets of wax paper and freeze them.
Even though crepes are traditionally breakfast food, I won’t tell if you have one of these for dessert. What is your favorite type of crepes/pancakes?
As a Stonyfield Yogetter, I receive products for sampling and recipe creation. #StonyfieldBlogger
- 2 eggs, lightly beaten
- 2 Tbsp sugar
- 2¼ c of milk
- 1 c of Stonyfield plan Greek yogurt
- ¼ c cocoa powder
- ¾ c white whole wheat flour
- 1 Tbsp vegetable oil
- Peanut butter
- chocolate cips
- In a medium sized bowl, whisk together eggs, sugar, milk, yogurt, cocoa powder, flour and oil. Batter should be thin and runny, not thick like pancakes.
- Heat an 8 inch nonstick skillet or crepe pan or medium high heat. When the pan is hot, spray lightly with cooking spay. Add ¼ c of the batter to the middle of the pan and quickly swirl it around to cover as much of the pan as possible.
- Allow crepe to cook until sides start to brown, about 3-5 minutes. Loosen edges with a spatula. If you can stand it, pull them off the pan by hand. Otherwise, loosen the edges with a turner/spatula before flipping them with a turner.
- Flip and allow the other side to cook another 30-60 seconds. Remove to plate to cool.
- To fill the crepes: On a cooled crepe, spread a layer of peanut butter and top with chocolate chips. Fold in half and return to the skillet to reheat the crepe and melt the chocolate chips.
- Serve topped with powdered sugar or whipped cream