- Preparation time
- 25 mins
- Cooking time
- 25 mins
- Difficulty
- moderate
- Serves
- 7 people
- Desert
- March 7, 2016
Chocolate Crepes with Peanut Butter Marshmallow Filling Recipe.
Chocolate crepes with a marshmallow and peanut butter filling, and topped with caramelized bananas! These are the ultimate in breakfast decadence!
PrintChocolate Crepes with Peanut Butter Marshmallow Filling Recipe
Ingredients
For the Chocolate Crepes:
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons butter, melted
For the Peanut Butter Marshmallow Filling:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 2/3 cup creamy peanut butter
For the Caramelized Bananas:
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon pure vanilla extract
- 3 large bananas, peeled and sliced
Instructions
- In a large bowl, combine all ingredients and whisk vigorously until smooth.
- In a large saucepan over medium heat, pour about 1/3-1/2 cup batter, covering the entire bottom of the pan in a thin layer.
- Cook for about 2 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
- Remove crepe from pan, and continue making crepes with remaining batter.
- Combine egg whites, sugar, and cream of tartar in a heat-proof bowl, ideally your mixing bowl.
- Place over top of a large saucepan of simmering water, and whisk constantly for about 2 minutes, or until the sugar has dissolved and the egg whites are warm to the touch.
- Immediately remove the bowl from heat, and place in your stand mixer. Start beating the egg white mixture slowly at first, but gradually increase speed to high.
- Beat for 6-7 minutes, or until the mixture is glossy and thick.
- Add vanilla, and beat until combined.
- Add peanut butter, and beat until just blended.
- In a small bowl, whisk together brown sugar, water, and vanilla.
- In a large saucepan over low heat, combine brown sugar mixture and bananas.
- Cook for 3-4 minutes, gently stirring the bananas occasionally, until bananas are golden brown and soft, and the brown sugar mixture has caramelized.
- Spoon or pipe the peanut butter marshmallow filling down the center of each crepe, divided evenly among the crepes.
- Roll each crepe into about a 1-inch tube.
- Spoon bananas evenly over each serving of 2-3 crepes.
