4 Eggs; beaten
3 c Water
3 c All-purpose flour
7 tb Unsalted butter
1 c Sugar
1/2 lb Smooth peanut butter
Mix the eggs, water, flour and 1/2 cup sugar. Strain through a metal sieve
to remove any lumps that might remain. Spoon 5 tablespoons batter into an
8-inch diameter non-stick skillet over low heat. Spread the batter out to
the edge of the pan, making a round pancake shape that is thin and smooth.
Cook over medium heat until the batter has turned a light brown throughout;
then add 1/2 tablespoon of butter on top of the pancake and let it melt.
With a spatula, turn the pancake and let it cook until both sides are
lightly crisp. Combine 3 tablespoons of peanut butter with reamaining 1/2
cup sugar mixture on the center of the pancake. Now cover the peanut butter
filling by first folding over the left third of the pancake over the center
third; then fold the right side over the fold, to form a vertical shape.
Use a bit of batter to seal the edges. Next, fold the top and bottom of the
pancake in the same fashion, making a roughly 5-inch by 4-inch rectangle.
Using the spatula, lightly pat the folded pancake a few imes to flatten out
the filling. Continue to pan-fry for 4 more minutes until both sides are
crispy and light brown. To serve: Place the pancake on a plate and cut into
6 squares. Serve warm as is or with a topping of lightly whipped cream.
Yield: 1-2 servings
Yields
1 servings
