Peanut Butter Filled Crepes With Warm Chocolate Sauce Recipes

CREPES WITH PEANUT BUTTER AND JAM

Steps:

• In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.

CHOCOLATE FILLED CREPES COVERED WITH STRAWBERRY SAUCE

Steps:

• In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
• In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
• Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.

EASY CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• In a medium saucepan over medium heat, bring 1 cup water to a boil.
• Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan.
• Simmer until sauce thickens slighty, whisking constantly (this should take about 3-4 minutes).
• Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer).
• Remove from heat and add in vanilla; cool slightly.
• If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate.
• Just rewarm slightly before using.

PEANUT BUTTER-FILLED CREPES WITH WARM CHOCOLATE SAUCE

Steps:

• Blend flour, eggs, milk, cold water, and butter together in a food processor or blender until smooth, about 30 seconds. Scrape batter off the sides with a rubber spatula and blend 15 seconds more. Place batter in the refrigerator, at least 1 hour.
• Beat peanut butter in the bowl of a stand mixer using the paddle attachment until smooth and creamy. Beat confectioners' sugar, 1 tablespoon at a time, into creamed peanut butter, mixing well after each addition. Add 1/2 teaspoon vanilla extract and rum-flavored extract and mix well. Store peanut butter filling in an air-tight container until 30 minutes before needed.
• Heat a 10-inch non-stick skillet over medium-low heat. Remove the skillet from the burner; add a scant 1/4 cup 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 skillet to the heat. Cook crepe until edges appear slightly dry and pull away from the pan, about 1 minute. Gently slip a thin spatula under the crepe and gently flip. Cook the second side until lightly browned on the bottom, 45 to 60 seconds. Transfer crepe to a plate. Repeat until all the batter is used, separating each crepe with waxed or parchment paper.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix cream and 1/2 teaspoon vanilla extract into the melted chocolate; cook, stirring frequently, until chocolate sauce is thickened, about 20 minutes.
• Spread peanut butter filling over each crepe and drizzle warm chocolate sauce over filling. Fold crepe in half or roll crepe around filling for Suzette-style crepes.

PEANUT BUTTER-FILLED CREPES WITH WARM CHOCOLATE SAUCE

Steps:

• Blend flour, eggs, milk, cold water, and butter together in a food processor or blender until smooth, about 30 seconds. Scrape batter off the sides with a rubber spatula and blend 15 seconds more. Place batter in the refrigerator, at least 1 hour.
• Beat peanut butter in the bowl of a stand mixer using the paddle attachment until smooth and creamy. Beat confectioners' sugar, 1 tablespoon at a time, into creamed peanut butter, mixing well after each addition. Add 1/2 teaspoon vanilla extract and rum-flavored extract and mix well. Store peanut butter filling in an air-tight container until 30 minutes before needed.
• Heat a 10-inch non-stick skillet over medium-low heat. Remove the skillet from the burner; add a scant 1/4 cup 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 skillet to the heat. Cook crepe until edges appear slightly dry and pull away from the pan, about 1 minute. Gently slip a thin spatula under the crepe and gently flip. Cook the second side until lightly browned on the bottom, 45 to 60 seconds. Transfer crepe to a plate. Repeat until all the batter is used, separating each crepe with waxed or parchment paper.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix cream and 1/2 teaspoon vanilla extract into the melted chocolate; cook, stirring frequently, until chocolate sauce is thickened, about 20 minutes.
• Spread peanut butter filling over each crepe and drizzle warm chocolate sauce over filling. Fold crepe in half or roll crepe around filling for Suzette-style crepes.

CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted.
• Remove the pan from heat and add the vanilla. Blend well, cool slightly -- best served warm.
• Store any remaining sauce in the fridge.

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

Steps:

• Make chocolate layer:
• Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
• Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
• Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
• Make peanut butter layer:
• Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
• Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
• Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
• Make hot fudge sauce:
• Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
• To serve:
• Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.