Saturday, April 18, 2009

Chocolate crepes with peanut butter and banana filling

FOUND IT: It's loosely based on my homemade manicotti recipe, and the peanut butter part of the filling is from an Ina Garten recipe.



3 eggs
1 cup milk
3/4 cup flour
1 tablespoon cocoa powder
1 teaspoon vanilla

(You can also use this recipe to make regular crepes if you remove the cocoa, or use it to make homemade manicotti if you remove the vanilla too and add some italian seasonings.)


World Market has an awesome Dark Chocolate spread. Use that if you can get it. If you can't, Nutella should work too.
2 bananas, sliced thin
Peanut butter frosting

Here's the pb frosting recipe:

1/2 cup powdered sugar
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla
1/4 cup milk, maybe a little less.

To make the crepes, beat the eggs with the milk. Then add all the other ingredients and whisk it until you have no more lumps. Spray a small frying pan over medium-low heat and pour 1/4 cup of the batter into it, tilting the pan around to cover as much space as possible. Cook them about 30-45 seconds on one side, then flip and cook about 15 seconds on the other. Then spray the pan and repeat. Set the crepes aside on a plate. This recipe will make about nine of them.

To make the peanut butter frosting, place the sugar, peanut butter, butter, vanilla, and salt in a bowl and mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the milk and beat on high speed until the mixture is light and smooth.

Then, take a crepe, make a stripe of chocolate spread down the middle, place 5 slices of banana on top of that, and some frosting on top of that. Roll them up and enjoy.

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