An insanely delicious dessert crepe recipe for the peanut butter lovers.
Prepare the crepes:
In a medium bowl stir together the milk, melted butter, egg and vanilla.
Whisk in the cocoa powder until completely incorporated, then the powdered sugar, and lastly the flour.
Heat a small nonstick skillet over medium heat and spray with cooking spray or coat with a very small amount of butter.
Pour about ¼ cup of the batter into the pan and swirl to form a very thin disk.
Cook for about 2 minutes then use a spatula to flip; cook about 1 minute more or until completely cooked.
Prepare a pan lined with tinfoil and turn on the oven to 200F, or very low.
Place the finished crepes on a plate and add desired amount of peanut filling, rolling up and tucking in all the edges.
Continue adding crepes to your lined pan and keep warm in oven.
For peanut butter filling:
Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.
Melt butter in a saucepan over low heat then stir in milk and Grand Marnier, if using. Whisk in the cocoa powder and powdered sugar. Heat gently over very low heat to keep warm enough to drizzle.
Once all crepes are finished being rolled with peanut butter filling and bananas, drizzle entire batch with chocolate sauce, and chopped peanuts and serve immediately.