A few weeks ago, I was in Illinois with my boyfriend and his family. His father, Steve, was making breakfast for us–German pancakes. I had never heard of German pancakes, but to me they were pretty much just simplified crepes, so that’s what I’ve come to call them!
He served them with peaches, butter, syrup and peanut butter. I opted for the peaches and syrup and oh my gosh, they were so delicious!
I needed to learn how to make them, because the possibilities of fillings are endless! I knew instantly that I wanted to stuff them with bananas and peanut butter yogurt with a chocolate drizzle–and once he taught me how to make them, that’s exactly what I did.
Don’t they look delicious?! They were sooo good, and seriously easy to make once you get the hang of it.
The crepes themselves only require two ingredients and a little sprinkle of water–awesome, right? The only tricky part is getting them cooked just right in the pan, but I promise I’ll walk you through it!
First, we’ll make the peanut butter filling. I promise it’s really simple, but you want to have it pre-mixed so that you can fill your crepes immediately when they’re done.
Mix together 1 cup of greek yogurt (I used to low fat but regular is fine as well), 1/2 cup peanut butter and 1/4 teaspoon cinnamon. Mix until well combined. Set aside until ready.
Now for the crepes:
Start off by whisking together 1 cup flour and 1 1/4 cup milk. Make sure to get all the clumps out, or else they’ll show up in your crepes. Add 2 teaspoons of water to the mixture and stir.
Now, you’ll want to heat a small/medium skillet until it’s piping hot. You’re going to take a slice of butter (about a teaspoon) and put it on the skillet. If it sizzles and scorches the butter, than that’s perfect. So, put your butter in the pan and swirl it around until you cover the bottom of the skillet with butter.
Pour about 1/3 cup of your flour/milk mixture in the pan and immediately swirl it around until it covers the whole bottom of the pan. Allow it to cook for 20-30 seconds and then flip it. Cook for another 20-30 seconds.
It should look like this when done (or a little browner if you like it a little more done):
Remove from skillet and take your peanut butter yogurt dip and spread it onto your crepe. Add as many bananas to the inside as you would like–I stuck to 9 slices and had them in even rows for easier rolling.
- 1 cup plain Greek yogurt
- 1.2 cup peanut butter
- ½ teaspoon cinnamon
- 2 bananas
- 1 cup flour
- 1¼ cup milk
- 2 teaspoons water
- 1 teaspoon of butter per crepe cooked
- Chocolate for drizzle
- Mix together peanut butter, yogurt and cinnamon--stir until combined and set aside
- In a separate bowl, whisk together flour and milk until clumpless
- Add water and stir
- Heat a small/medium skillet until it's piping hot
- Add a teaspoon of butter to the pan (butter should scorch and sizzle) and move the pan around until the butter is covering the bottom of it
- Add ⅓ cup of the mixture to the pan and move the pan around until it's covering the bottom of the pan
- Cook for 20-30 seconds, flip and cook for an additional 20-30 seconds
- Remove from skillet and cover one side with peanut butter mixture
- Add as many banana slices as you desire (I use 9)
- Roll the crepe
- Dig in!