Last month we went strawberry picking. Battling traffic for 2 1/2 hours (one way) for 50 minutes of picking time was absolutely worth it! These strawberries had the sweetest scent I’d ever sniffed. We had 4 1/2 pounds of strawberries making the road trip back home with us. Some green bell peppers, green beans, cherry tomatoes, and local honey hitched a ride, too.
I’d put out a request to some of my local SoCal bloggers for their best strawberry recipes. And then, I didn’t use a single one! These strawberries barely made it a week. (To be fair, I froze about a third of them right away.) When something is just that good you almost don’t want to waste it as an ingredient. Instead, I decided to do crepes for dinner, filling them with our freshly picked strawberries.
I was quite hesitant with the crepe batter. It’s essentially all egg white and some peanut butter. I thought, “There’s no way!” But, I found the recipe from Natural Noshing’s Secret Recipe Club reveal of my dear friend Tara’s blog. I told myself that, if two people can succeed with these crepes, then it’s bound to work!
The first crepe is always a throw away – me, I ended up with a severely burnt crepe due to a child required my immediate attention. I told myself, “one more try”. And if it doesn’t work, I’ll throw in a bunch of flour and just make regular pancakes. Plan B was never needed. The only problem is that this recipe doesn’t make very many crepes! However, the use of peanut butter actually makes them filling and satisfying enough to feed 2 (and a half) people. You can always stretch out the crepes with whatever fillings you decide.
My crepes were filled with softened cream cheese, cinnamon sugar, and fresh sliced strawberries. Stuart filled his crepes with Nutella, fresh sliced strawberries, and honey. Firecracker had his with Nutella and fresh sliced strawberries.
Other filling options could include banana, jelly, chocolate chips, and/or maple syrup.
Peanut Butter Crepes
- 1 whole egg
- 6 egg whites
- 1/2 tsp vanilla extract
- 1 heaping tbsp sugar
- 2 tbsp creamy peanut butter
- Using a hand mixer, whisk the egg and egg whites until frothy. Add in the vanilla, sugar, and peanut butter until smooth.
- Pour 1/4 C batter into a small greased skillet. (I used 1-2 tsp butter between each crepe) Swirl the pan around to create an even crepe. Once the surface bubbles flip and cook another minute. Remove, repeat with remaining batter.
- Serve with desired fillings.
*This recipe is adapted from Nora at https://naturalnoshing.wordpress.com/2015/07/26/peanut-butter-crepes-with-cinnamon-cream-cheese-filling-grain-free-src/*
And if you need an idea for all those leftover egg yolks, might I suggest chocolate frozen custard?