1 1/2 cup of flour
1/2 cup milk
1/2 cup water
4 T melted butter
4 T melted peanut butter
3 T brown sugar
4 T honey
2 t cinnamon
Whisk together egg and flour in medium-sized bowl, pour in milk, whisk, add water, continue whisking. Add butter, brown sugar, honey, and cinnamon.
Melt the peanut butter partially, then add to the batter and whisk until smooth. The resulting concoction should be slightly less thick than pancake batter. If it isn't, add a bit of milk.
Butter or spray a small frying pan, heat on high. Pour 1/8th of a cup of the batter into the pan. When the edges solidify and the first bubble surfaces at the center, flip the crepe over and allow to brown on the opposite side. Stack on a plate as you go.
This recipe should make 10-12 crepes. They're remarkably good with more peanut butter, some melted butter, and some lingonberry preserves. Addition of maple syrup on top of peanut butter and lingonberries was also a success.