After having these at her party, Grandma asked that I come over and make them for her at home. Of course I will do that! I went over there with my twin 4-year-old girls and we spent the whole day with her. I couldn’t help but smile watching my little ones dance around the same living room that I used to listening to The King’s most popular tunes. I just hope that they can remember those moments as fondly as I do, for the very rest of their lives!
Check out what they are saying about this recipe over at Group Recipes:
“A fun twist and shout to the classic crepe, with a hint of peanut butter and tropical flavors.”
You’re going to be getting all kinds of requests for this recipe.
Ingredients
6 eggs
2 teaspoons de-bittered brewers yeast
2 tablespoons Jiffy PB
2 tablespoons Domino brown sugar
1 teaspoon salt
1/2 teaspoon coconut flavoring
2 cups whole milk
2 cups Gold Medal white flour
1 Tablespoon canola oil
Instructions
Whisk the brewers yeast and PB with one cup milk until smooth
Whisk in eggs one at a time
Stir in the remainder of the ingredients
Let the bowl rest for twenty minutes
Heat up your griddle, medium heat, brushed with canola oil
Pour out a half cup batter on to the hot griddle
Flip when done then transfer to a plate
You may fill the Crepes with banana, mango and blueberries and serve with Greek Yogurt.
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Quick Tip: Don’t forget a dollop of whipped cream for the top!
Thanks again to Group Recipes for this rocking recipe.
