A Crepe-y Toas-Tite Attempt

Boy and I have our stand-by breads for Toas-Titing.  We typically go with a nice sourdough or an all-purpose white bread.  But every now and again, we get to kicking around ideas of what else we could use…pita bread…tortilla…pancake…crepe.  We haven’t tried them all yet but we plan to.

This weekend we had some crepes floating around the house.  Instead of going with the standard “roll them up with Nutella or powdered sugar” thing, of course we decided it was time for an experiment.

Before we get to the recipe, I’ll just ruin the ending.  While crepes have a lot going for them…they’re tasty, you can make them as big as you want so they’ll for sure cover the Toas-Tite, they’re thin so you can fit in lots of filling…they don’t make great Toas-Tite breads.  The truth is they don’t really get crispy.  While you might get a nice toasted color, the crepes stay very moist and malleable.  That means you end up with something that looks like a Toas-Tite but you lose out on the lovely toastiness of sliced bread Toas-Tites.  It will still taste great but it’s definitely still a crepe rather than a Toas-Tite.

Peanut Butter and Banana Toas-Tite

Ingredients

  • Two crepes
  • 1 Tbsp. peanut butter
  • 1 small banana – sliced
  • Butter

Directions

  1. Lightly butter one side of each of the crepes.
  2. Place the buttered side down on the Toas-Tite sandwich grill.
  3. Spread the peanut butter onto one crepe.
  4. Top with the sliced banana.
  5. Place the second crepe (butter up) on top of the banana.
  6. Close the Toas-Tite and trim the excess crepe.
  7. Put the grill over your favorite heat source and toast away.
  8. Remove from the heat and let cool.

Now you’ve got a crepe you can eat with your fingers with no worries of having anything fall out!

Tags: ,

Categories: Sweet Toas-Tites

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4 Comments on “A Crepe-y Toas-Tite Attempt”

  1. Old School
    June 22, 2010 at 9:58 pm #

    How about a recipe for crepes?

  2. Old School
    June 23, 2010 at 10:21 pm #

    Thanks, but that was a misleading recipe:

    1) It should be 2 ounces of batter (1/4 cup) per crepe, rather than only 1 ounce; otherwise it can’t possibly coat the bottom of even the smallest crepe pan.

    2) My experience is that it takes 2 minutes (certainly not 30 seconds) for a crepe to cook.

    • Boy
      June 24, 2010 at 3:25 pm #

      You’re quite right, for the Alton Brown recipe with that quantity of batter, it would be better to use a small fry pan closer to 6 inches instead of larger crepe pan which might be closer to 10 inches in diameter. Brown simply recommends a “small non-stick pan” but even with that vague advice, looks like he still has 126 people positive comments and reviews. Sounds like you have plenty of crepe experience though and of course, experimenting is what it’s all about. Regardless of what crepe recipe you use or your technique in making them, I have to reiterate that while it was still tasty, using a crepe for Toas-Titing did result in an under toasted Toas-Tite for us. But this is all in fun and trying things out is how new achievements and excitement with in food becomes possible.

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