Yield: 1 servings
|4 \N||Eggs; beaten|
|3 cups||All-purpose flour|
|7 tablespoons||Unsalted butter|
|½ pounds||Smooth peanut butter|
Mix the eggs, water, flour and ½ 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 ½ 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 ½ 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
Converted by MC_Buster.
NOTES : Recipe courtesy of Dorthea Wu, Owner China Fun Restaurants, NYC Recipe by: IN FOOD TODAY SHOW #INB239 Converted by MM_Buster v2.0l.