Peanut Butter Filled Crepes with Warm Chocolate Sauce

Peanut Butter Filled Crepes with Warm Chocolate Sauce

Fanny Bay Gourmet

"Look out Mr. Reese because here comes an easy to make, decadent version of the peanut butter cup. Lightly sweetened and delicate peanut butter filling spread over a easy to make crepe and topped with melted milk chocolate chips. The crepes are easily rolled or folded for a "suzette" style presentation."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h servings
Serving size has been adjusted!
Original recipe yields 12 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Crepes -Combine all ingredients in a food processor or blender. Blend for 30 seconds. Scrape down the sides and blend for 15 second more. Cover and refrigerate for at least an hour.
  2. Peanut Butter Filling -While the crepe batter is resting in the fridge, make the peanut butter filling. Using an electric mixer (paddle attachment), cream the room temperature peanut butter. Add the icing sugar, 1 Tbsp at a time, mixing well after each addition. Add the vanilla and rum extract. Mix well. Store in an air tight container until 30 minutes before needed. Filling should be at room temperature for service.
  3. Cooking the Crepes -Heat a 10" non-stick skillet over medium-low heat. Once heated, take the skillet off the burner and add a scant 1/4 cup of the batter to the center of the pan and swirl and tilt immediately to spread the batter evenly over the bottom of the skillet. Return the pan to the heat. Cook crepe until the edges appear slightly dry and pull away from the pan. Gently slip a thin spatula or lifter under the crepe. Flip gently. Cook the second side for 45 to 60 seconds. Transfer to a plate. Repeat until all the batter is used, separating each crepe with wax or parchment paper. Cool and store in a large plastic storage bag until needed. Bring to room temperature for 30 minutes before service.
  4. Warm Chocolate Sauce -Place chips in a metal/stainless steel bowl over simmering (not boiling) water for 20 minutes. Once the chips have melted, add the cream and vanilla extract, Stir well to combine the cream. Heat the sauce over the simmering water for 20 minutes stirring frequently.
  5. Crepe Assembly -Spread the peanut butter filling over the crepe (1/2 the crepe for suzette-style or entire crepe for rolled-style). Drizzle warm sauce over the folded/rolled crepe & enjoy!

Reviews

Read all reviews 0

Other stories that may interest you