Chocolate Peanut Butter Cup Crepes

Everyone loves a classic crepe with sugar and a drizzle of lemon, but have you ever tried your crepes drizzled in chocolate sauce and stuffed with a creamy peanut butter filling? Well, you’ve been missing out, which is why you simply must try our Chocolate Peanut Butter Cup Crepes!

Just when you thought crepes couldn’t get any more delicious, these mouth watering chocolate peanut butter crepes make their way into your weekend breakfast repertoire. These chocolate peanut butter crepes are just as indulgent and creamy as they are filling, much like our Nutella S’mores Crepes and our Strawberry Cheesecake Crepes.

WHAT IS THE DIFFERENCE BETWEEN A CREPE AND A PANCAKE?

There isn’t too much of a difference between pancakes and crepes other than the size and texture. Pancakes are much thicker than crepes because most recipes call for a raising agent of some description such as baking powder or baking soda. Crepes, however, do not use a raising agent.

This means your peanut butter crepes will remain flat and thin while pancakes will normally turnout thick and fluffy like our famous Best Fluffy Pancake recipe.

HOW TO MAKE PEANUT BUTTER CUP CREPES

If you’ve mastered our Easy To Make Crepes, you already have half of this peanut butter crepe recipe down pat. The only difference? We add cocoa powder to our batter for a delightfully subtle chocolate flavour.

1. Mix all of your filling ingredients in a large glass/steel bowl, making sure to get rid of all of the lumps. Don’t worry if the batter is looking a little thin, that means you’re doing it right! 

2. Pour some batter into the centre of a heated pan and swirl around to cover the base of the pan.

3. Prepare your peanut butter cup filling and chocolate sauce while your crepes are cooking.

It’s exactly as easy as it sounds!

ARE CREPES HEALTHY FOR YOU?

Though these crepes might appear calorie rich, they are only 246 calories per serving! I know right?! Depending on whether you choose to garnish your crepes with fresh fruit or a dollop of whipped cream, you can indulge in our chocolate peanut butter crepes guilt free.

I don’t think I’m alone when I say chocolate and peanut butter together weaken my knees. If you’re a die-hard sweet-tooth like me, this recipe is for you!

You might also like

Greek Yogurt Chicken Marinate

Cheesy Potatoes

Easy Birria Tacos

Pistachio Skillet Cookie With Chocolate Chips

Get a free eBook!

Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!

Name *

Email *

Subscribe

SaveSaved Pin Print

No ratings yet

Chocolate Peanut Butter Cup Crepes

By Karina

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 1

Drizzled with chocolate and stuffed with peanut butter filling, you simply must try our Chocolate Peanut Butter Cup Crepes!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Ingredients 

USMetric

 

1x2x3x

CHOCOLATE CREPES:

• ▢ 1/4 cup plain flour
• ▢ 1 tablespoon unsweetened organic cocoa powder
• ▢ 1/2 teaspoon baking powder
• ▢ 1 tablespoon natural sweetener/sugar of choice
• ▢ 1 egg white (2 tablespoons liquid egg whites)
• ▢ 1/2 cup unsweetened almond milk

Peanut Butter FILLING:

• ▢ 2 tablespoons peanut flour mixed to packet instructions
• ▢ 1 teaspoon natural sweetener/raw sugar

Chocolate Sauce (Optional):

• ▢ 1/2 tablespoon unsweetened cocoa powder
• ▢ 1 teaspoon natural sweetener/sugar of choice
• ▢ 2 tablespoons warm water

Instructions 

• Combine Crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin.
• Pour 2 tablespoons of batter per crepe onto the centre of the pan while swirling pan to cover the base and create a thin crepe. When golden, flip (I use my fingers to flip them, it's easier than using a spatula)!
• Remove when cooked and repeat with remaining batter.
• While crepes are frying, prepare peanut butter mix and chocolate sauce in a separate bowl.
• Fill each crepe with filling and fold over. Drizzle with remaining filling and sauce.

Notes

• Try making the batter the night before and leave overnight in the fridge. This will allow the batter to rest and bind the ingredients together to give you a better flavour.
• Cook the crepes on medium to low heat ensuring the batter covers the whole pan, this will avoid uneven cooking and stop those dreaded holes 

Nutrition

Calories: 245kcal | Carbohydrates: 58g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 428mg | Potassium: 401mg | Fiber: 6g | Sugar: 5g | Calcium: 304mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!