500ml cake flour
pinch of salt
10ml baking powder
2 eggs, lightly beaten
560ml water + extra
30ml vegetable oil + extra for frying
5ml vanilla essence
For the filling
400g tub peanut butter
4 bananas, mashed
Sift the flour, salt, sugar and baking powder together and make a well in the centre. Mix the eggs, water, oil and vanilla into the dry ingredients until smooth. Leave to rest for 30 minutes.
Heat extra oil in a 23cm crêpe pan on medium. Ladle enough of the batter into the pan, while swirling, to just cover the base. Fry for 1-2 minutes on each side until golden brown. (Add more water to the batter if the pancakes are too thick.) Repeat with the remaining batter.
For the filling, mix the peanut butter, banana and honey (to taste) together and spread inside the pancakes. Roll up and serve hot or cold.
Use sandwich filling, like ham, cheese and tomato, peanut butter and jam, chicken mayo or tuna mayo. Or, use supper leftovers! Try these ideas…
Shredded leftover roast chicken, guacamole (mashed avo mixed with plain yoghurt) and crumbled Feta cheese
Crispy diced bacon, mayo and lettuce
Cottage cheese, roast beef slices and gherkins
Leftover sliced sausages, scrambled egg and tomato sauce
Leftover meatballs or mince, Cheddar cheese and chutney
To Freeze: Stack pancakes with layers of baking paper in between. Cover tightly with plastic wrap and freeze for up to 3 months.