Chocolate and peanut butter is one of my favorite dessert flavor combinations. I have tried lots of different desserts with these, but this is my favorite.
I have two kinds of go-to frostings. One is a swiss meringue buttercream, lots of butter, not too sweet. And the kind this dessert utilizes, sweetened whipped cream stabilized with cream cheese, and in this case, peanut butter.
I use a basic chocolate crepe recipe adapted from the cookbook The Best of Waffles and Pancakes.
- 3/4 cup flour
- 3/4 cup milk
- 3/4 cup water
- 6 Tbsp. cocoa powder, unsweetened
- 3 eggs
- 1/4 cup sugar
- 3 Tbsp. butter, melted, plus more for cooking
- 1 tsp. vanilla
Combine all ingredients. Mix thoroughly, but don’t worry if it’s a little lumpy.
For a crepe cake, I use a 8 inch frying pan. It usually makes 8-10 crepes. I add a little butter to the pan for each crepe. The pan needs to be pretty hot, add the butter, swirl off the heat to melt and spread it. Ladle in about 2 oz. of batter, let the bottom set, turn over, let it finish cooking, and transfer to parchment or aluminum foil to cool, while making the remainder. Allow to cool completely before frosting.
Peanut Butter Frosting
- 1 cup cream
- 1/4 cup powdered sugar
- 2 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1 tsp. vanilla
Whip cream with powdered sugar until soft and billowy. Add cream cheese, beat briefly. Add peanut butter and vanilla, beat only to combine partially. Over beating at this point will cause separation. I usually finish the blending by hand, so as to avoid this.
Layer crepes and frosting leaving sides exposed. If you wanted to make it cutesy, topping it with chopped peanut butter cups would work.