CHOCOLATE PEANUT BUTTER AND BANANA JAM CRÊPE

Folding was the best part. The combined use of cornmeal and bread flour, fifty-fifty ratio, made for a great texture to achieve a crisp "waffle" browning around the edges for this sweetie. I doubled down - meaning, two crêpes instead of one: the first layer with chocolate and the other with monkey jam (the producer, Jam Stand, called it that name; it made sense). Anyway, here's a tip: Make sure you prepare the crêpe straight hot from the pan so as to melt the chocolate peanut butter as you press down the second layer with the jam! Ready? Half moon the crepe, then to a quarter moon bite - like the picture. Don't forget the powdered sugar. We're not in New York this Christmas, and I wanted to feel home for the holidays before our trip. So, this morning I lit a pumpkin-spiced candle and turned on jazzy Christmas tunes (ambient sound low). And the crêpe breakfast with black coffee (Turkish style) was waiting for us - the family.