Instructions: Mix the eggs, water, flour and 1/2 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 1/2 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 1/2 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

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.