These chocolate peanut butter and strawberry crepes are the perfect way to start off a weekend. And it’ll make a delicious and romantic breakfast for someone special this coming Valentine’s Day. They’re sweet without being cloying while filling enough to keep you fueled for an adventure-packed day. I used strawberries for this batch, but these would also be delicious with kiwi, banana, or if you’re really feeling crazy, all three!
Don’t worry if your first couple of crepes don’t turn out quite right, as there should be enough batter for about 14 crepes. One of the keys to good crepes is temperature; you want the pan hot enough so that you get a nice brown color, but you don’t want it so hot that it doesn’t cook all the way though. It’s also important to get just enough batter in the pan to produce a round crepe without adding so much that you end up with a pancake.
Use a thick bottomed pan to ensure your crepe browns evenly and go a little crazy with the butter for your first crepe, which will prevent all the subsequent ones from sticking to the pan.